Quinoa salad

Quinoa salad w/ black beans, avocado and cumin-lime dressing

In the summertime, my patience weens. I like rawer foods, quicker meals and fewer dishes. And with the farmers markets full of raw, colorful treats, why not dive headfirst into salads?

Quinoa salad

Lately I’ve been stockpiling salad recipes to make over the summer, and since I had some avocado to use up, I had just the recipe from Eating for England to make.

The good news is how easy and flexible this grain salad is. I’m confident you could use a variety of vegetables in place of the ones Angharad and I did, and it would still turn out nicely. Red quinoa? Chickpeas? I’m sure both would be welcomed substitutes. Aside from ingredients, this dish could easily be served as a filling side dish, or perhaps stuffed into a tortilla.

Bonus points: this is a one-pot recipe (OK, plus a citrus juicer).

Extra bonus points: this is a great dish to make for brown bag lunches, as it keeps well in the fridge.

Quinoa Salad with Black Beans, Avocado & Cumin-Lime Dressing
Serves: 4-6 (really depends on what else, if anything, this is served with)
Source: Angharad over at Eating for England


Ingredients:

1 C dry quinoa, rinsed
1 Tbsp olive oil, or coconut oil
1 3/4 C water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Handful of cherry tomatoes, quartered (I used 1 C)
1/2 red onion, diced
1 small clove garlic, minced
1 bell pepper, chopped into chunks
Small handful of cilantro, diced (I used 1/2 C)
1 lime, juiced
1/2 tsp cumin
1/2 Tbsp olive oil
Salt, to taste


Directions:

  1. 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.
  2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. 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.
  3. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

 

Nutritional Info: