Welcome to Ancient Wisdom Living
About the Recipe
Inspired by the mineral-rich soils and sunlit terraces of the Andes, this vibrant bowl brings together time-honored staples of long-living communities: quinoa, black beans, fresh avocado, and pumpkin seeds. Nourishing and grounding, yet bursting with fresh herbs and bright citrus, it’s a modern homage to the wisdom of highland kitchens—where every ingredient supports strength, balance, and longevity.
Ingredients
1 cup cooked quinoa, amaranth or rice
½ cup cooked black beans or lentils (canned or slow cooked)
½ avocado, sliced
½ tomato, chopped
1 tablespoon pumpkin seeds or sunflower seeds
Juice of ½ lime
1 tablespoon olive oil
Chopped cilantro or parsley to garnish
Optional: sliced mango or grilled plantain for a sweet contrast
Preparation
If using canned beans skip to step 6.
If you are using dry beans, soak overnight in the fridge. The following morning add to your slow cooker and add enough water to cover the beans with the water level 1 inch above the beans.
Cook beans on low if you would like them to cook all day or cook on high for roughly 4-5 hours.
Taste beans, they should be soft but not mushy.
Cook grain of choice according to package directions
Layer grains in a bowl.
Add beans, vegetables, and toppings.
Drizzle with lime juice and olive oil.
Garnish with fresh herbs. Serve warm or room temp.