1 cup of mushrooms, sliced (can sub for another veggie)
Celtic sea salt to taste
For Salsa:
2 ripe tomatoes
¼ cup white onion, diced
1 jalapeno, deseeded and diced
¼ - ½ cup of cilantro, chopped
Juice of a half lime
Sea salt to taste
For Guacamole:
1- 1½ ripe avocados
¼ - ½- cup juice of a lime
Celtic sea salt to taste
instructions:
Cook quinoa in water or vegetable stock and set aside. Heat up black beans and set aside. Wash and dry romaine leaves then tear into bit size pieces and set aside.
Sauté onions, zucchini, kale (or spinach) and mushrooms and set aside. Cut tomatoes and remove the inside seeds and juice. Dice the tomato skins into small squares and place in a bowl. Dice onion and jalapeno and place in the bowl along with the chopped cilantro. Mix it all together and add the lime and salt to taste.
For the guacamole, mash the avocados in a separate bowl and add 1 -2 tablespoons of salsa. Add a little squeeze of lime and salt if needed.
Layer the bowl starting with the romaine lettuce followed by quinoa, black beans, and sautéed vegetables. Top with a dollop of guacamole and salsa. Garnish with cilantro.
