Ingredients 1 cup dry quinoa
2 medium avocados
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions

{For the dressing}
1-2 cloves garlic, minced (I use 2)
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/8 tsp. salt

Directions
Cook the quinoa according to package directions.
Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.

Sweet Potato and Black Bean Breakfast Burritos

Sweet Potato and Black Bean Breakfast Burritos...

2 sweet potatoes diced
1 medium onion chopped
1/2 green bell pepper chopped
I can low sodium black beans (rinsed)
12 egg whites (or whole eggs for added vitamins)
Garlic powder and pepper to taste
Avacodo diced
3 tbs Extra virgin Olive Oil
12 Whole wheat tortillas


Heat oil in a skillet over medium-height heat. Sauté onions and bell pepper for 4-5 minutes. Add sweet potato and cover for 15 minutes. Stir mixture frequently to prevent sticking. Season with garlic powder and pepper to taste. When potatoes are tender add black beans and mix to combine. Next, pour in eggs and cook until scrambled. Stir avocado into egg/potatoes. Build your burritos and enjoy with salsa or a little cheese.