There are numerous quinoa and black bean salad recipes on the internet, but this one has been my favorite so far. I savored it as a salad one evening during a volunteer cooking class, and I liked it so much that I recreated it at home.
I love this dish because it can be served cold or warm. Packed with fiber, protein, complex carbohydrates, and healthy fats, this colorful meal will keep your body satiated and happy.
Quinoa with black beans and avocado
(Inspired by Collective Roots Backyard Gardener Network)
Ingredients 1 cup cooked quinoa (you can cook it with 2 cups of water or 2 cups low-sodium vegetable broth) 1 15oz can of black beans, drained and rinsed 1 avocado, cut into small chunks 1 cup bell peppers, chopped 1 tomato, chopped 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/4 cup of lime or lemon juice 1/2 bunch of cilantro, chopped 1 cup chopped onions (optional) 1/2 teaspoon of ground cumin (optional) 1 teaspoon of chili powder (optional) Want more ideas? Add 1/2 cup diced cucumbers or zucchini. Use green onions instead of cilantro. Add mushrooms. Top with a dollop of yogurt.
1. If you would like to eat this dish as a salad, combine all the ingredients and serve.
2. For those who prefer a warmer meal, heat up the first seven ingredients on the stovetop at medium-heat for 7 to 10 minutes.
3. Turn off the heat and add the remaining ingredients. Enjoy!
Keep your eyes out for more amazing recipes written by: Ilane Maximo
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