I’ve been on quite the hiatis lately! Between my husband returning from deployment, the holidays, and another semester starting things have been pretty crazy around my house. I return to you with this healthy quinoa salad, it comes together pretty quick which is important for me right now and it makes a pretty big batch so it’s great to snack on during the week.
I’ve got some things in the works so hopefully I can get on a more regular schedule and post more often. Any new recipes you are loving lately?
Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing (Print Me)
1 cup dry quinoa, rinsed
1 Tablespoon olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
Small handful cilantro, diced
2 limes, juiced
1 teaspoon cumin
1 Tablespoon olive oil
Salt, to taste
Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk and adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary, serve room temp or refrigerate and serve chilled.
Source: Eating for England