There must be something to that line of great minds think alike
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 to terribly wrong? Quinoa .. high in protein, fiber, magnesium, calcium, and iron .. 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, & 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 every day
~ Adapted from elizabethrider.com
- 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
- ½ cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 clove garlic, pressed, grated or finely chopped
- juice of one lime (about 2 tablespoons)
- 1 teaspoon fine sea salt
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 15-ounce can reduced-sodium black beans, rinsed and drained well
- 1 red bell pepper, quarter inch chopped (about 1 cup)
- 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
- 1 handful of cilantro, rough chopped (about 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.
% Protein: 9
% Carbs: 38
% Fat: 4