Soups and Salads

Southwest Quinoa Salad

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

Dressing:

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.

 

    

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