You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients – Julia Child
This has become my mantra over the past week. I love spending time in my kitchen cooking away, usually with a glass of wine in my hand. Obviously, that’s not practical or even possible every night.
When I made the Turkey Sliders last week, I grossly overestimated how much quinoa I would need. Not a problem, it’s easy to find something to use leftover quinoa in. An easy go-to is quinoa salad. My usual additions are chickpeas and cucumbers. But, out of boredom (and probably out of chickpeas), I decided to mix it up a bit. This recipe is really simple and delicious, but quite healthy as well. It’s even better the next day. I hope you enjoy it!
1 1/2 Cups Quinoa, cooked
1 Cup Black beans, drained and rinsed
1 Red pepper, diced
1 Avocado, diced
1/2 Cup Red onion, finely diced
1/4 Cup Cilantro, chopped
1/4 Cup Lime juice
2 Tbsp Honey
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Cumin
Salt and pepper, to taste
Combine first 6 ingredients in a large bowl. Whisk together dressing ingredients. Pour over Quinoa mixture and toss until combined.
A quick tip about the limes. To get the most juice out of them, I find it helps to roll them under the palm of your hand or stick them in the microwave for about 10 seconds.