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Black-Bean, Quinoa and Spinach Salad

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Black-Bean, Quinoa and Spinach Salad

Phase 3 and

Phase 3, D-Burn| Serves 3 | Prep time: 15 minutes | Total time: 35 minutes



For the salad:

  • 1 15-ounce can black beans, drained
  • 1 small cucumber, peeled, seeded and diced
  •  4 green onions, chopped
  • 1 jalepeño pepper, seeded and diced
  • 3 cups baby spinach
  • 3/4 cup sprouted quinoa
  • ¼ teaspoon sea salt
  • Black pepper to taste
  • 2 tablespoons raw sunflower seeds


  • Juice of 1 lime
  • 1 teaspoon cumin
  • 2 tablespoons olive oil


  1. Bring 1 1/2 cups of water to a boil. Rinse the quinoa in a small mesh sieve. Add quinoa and 1/4 teaspoon sea salt to the boiling water. Cover and simmer for 20 minutes. Remove pot from heat and keep it covered for another 10 minutes. Fluff up with a fork.
  2. In a large bowl, combine the cooked quinoa, beans, green onion, jalapeño, and spinach.
  3. Prepare the dressing by combining all the ingredients and whisking them together.
  4. Add dressing to quinoa and veggies; toss well and season with salt and pepper to taste.
  5. Sprinkle with sunflower seeds before serving.