Since David’s been taking summer classes I have to get dinner done more quickly when I get home. It hasn’t been easy since 2 out of those 3 days he has to leave early, I’m also coming home later. I threw this recipe together tonight. Super easy and super tasty!
You could also easily add an avocado to the mix and I think that would be delicious!
This might be too light of a meal for some men but it definitely works as a side dish or a rather light meal.
Quinoa Salad with Black Beans
Loosely Adapted From Oh She Glows
1 c uncooked quinoa, rinsed
1 1/4 c chicken broth or water
1 red bell pepper, chopped
2 green onions, chopped
1 jalapeno, diced
1 c fresh or defrosted frozen corn
1 can black beans, drained & rinsed
1 clove garlic, minced
3 T lime juice
1/4 c olive oil
1/2 t cumin
fresh chopped cilantro
1. Bring 1 1/4 cup chicken broth to a boil in a medium pot. Add 1 cup rinsed quinoa to the pot and bring back up to a simmer. Lower heat and cover for 15 minutes. Fluff with a fork and let cool down about 5 minutes.
2. In a large bowl add red bell pepper, green onions, jalapeno (ribs and seeds removed if you aint a fan of the spice!), corn, and black beans.
3. In a small bowl combine garlic, lime juice, S&P, and cumin. Whisk in the olive oil.
4. Add cooked quinoa to the bowl of veggies and toss with dressing.
Although, I didn’t use cilantro, if I had it on hand I totally would have thrown that in the mix. Regardless, it was delicious sans cilantro.
I’ve been trying to sub quinoa anytime a recipe calls for couscous, pearled couscous, or even rice. It actually works out great and it’s better for you.
Are you down with quinoa?
I really want to try the black quinoa they sell at Whole Foods!