Recipe: Red Quinoa and Black Bean Salad

During the never-ending search for new, healthy recipes (and partly to blame on the Sugar Detox in June), I came across this recipe. Since I didn’t have a positive experience with quinoa before (I cooked it as a rice substitute and didn’t like it at all), I was hesitant to try this… but it just sounded too good to not at least give it a chance. Any salad that keeps (completely prepared with dressing) longer than a day is a win in my book (especially if you’re thinking along the lines of planned lunches which are easy to prepare in advance and then you just grab it from the fridge before you head to work.)

When I bought the ingredients for this, I realized: I had never before bought a fresh avocado (I KNOW! Don’t even ask!).

This is going to change. I’ll be buying avocados a lot. Just sayin’. Also, I think the cilantro makes all the difference in this salad! It’s abso-freakin-lutely delicious!

Here’s what you need:

For the salad:

• 1 cup uncooked Red quinoa
• 1 (14oz) can black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1/4 cup fresh Cilantro, finely chopped
• 2 Green Onions, chopped
• 1/2 can of corn
• 1 small avocado, chopped

For the dressing:

• 4-5 tbsp of fresh lime juice (Juice from 1 small lime)
• 1/2 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 garlic clove, minced
• 1/4 cup fresh Cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 tsp ground cumin, or more to taste

Directions: 1. Cook 1 cup Red Quinoa in 2 cups of vegetable broth. 2. While quinoa is cooking, chop up the vegetables and whisk together the dressing. 3. Allow quinoa to cool after cooking, then fluff with a fork. Add the beans and vegetables and toss well. 4. Drizzle dressing over salad and toss well with salt and pepper to taste. Keeps fresh in a sealed container for up to 5 days. Makes about 5 cups.

Originally seen on Oh, she glows.