There must be something to that line of great minds think alike
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For April’s swap, Amy and I BOTH brought a colorful, veggie-filled, version of quinoa salad
Amy’s was better
But really, how can you go wrong? Quinoa is high in protein, fiber, magnesium, calcium, and iron. It also goes well with all sorts of flavors
The salad was a toss together of black beans, peppers, onions, and any other veggies that sounded good or were in the fridge (edamame, cabbage, and carrots)
A light dressing of onions, cilantro, lime, and a bit of cayenne to add a bit of zip. Yum!
Perfect for swapping, picnics, potlucks, and best of all, your everyday dinners.
~ Adapted from elizabethrider.com
Black Bean and Quinoa Salad
- 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
- ½ cup olive oil
- 1 tsp ground cumin
- 1 clove garlic, pressed, grated or finely chopped
- 2 Tbsp lime juice (fresh is best)
- 1 tsp fine sea salt
- ¼ tsp cayenne pepper (more or less, depending on your tolerance for heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 red bell pepper, chopped (about 1 cup)
- 6 green onions, white and part of the greens chopped (~ 1 cup)
- 1 handful cilantro, rough chopped (~ ⅓ cup)
- Prepare the quinoa.
- While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies.
- Rinse and drain the black beans, then chop the veggies; the key is to make the veggies about the same size as the beans.
- Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing.
- The quinoa can be warm, room temp, or cold when you make the dish. Regardless, give it a while to sit in the fridge to let the flavors meld a bit.