Monday, February 6, 2012

Quinoa Salad with Black Beans, Avocado, Edamame & Cumin-Lime Dressing

I love all of the flavors and textures of this salad. It's delicious with the warm edamame and black beans and just as good for leftovers the next day cold, straight from the fridge. I served quesadilla wedges alongside the salad for dinner tonight and called it good.

(adapted from this original recipe)
1 cup dry quinoa, rinsed
1 tbsp olive oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered (we didn't have any, so I left the tomatoes out)
1/2 red onion, diced
1 red bell pepper, chopped into chunks
1/2 cup shelled & steamed edamame
small handful cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

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