Black Bean + Quinoa Salad
I love having people over to our house and filling their bellies with healthy meals. It’s my mission to show that eating healthy can not only be easy + simple but delicious too. Healthy eating gets a bad wrap for being too boring or tasteless. Stick with me, friend. I promise to show you how you can make simple meals that everyone will love. {Just ask my clients in my Transform: Nutrition Bootcamps, they are constantly posting about how much their families are loving the yummy meals too}!
This weekend friends came over and I decided to keep it simple {as always} and grill some chicken with an amazing lime marinade {I used this marinade}, sautéed brussel sprouts, and this black bean + quinoa salad. Oh and the most delicious chocolate + coconut cookies were dessert. {Recipe coming soon}!
One thing I love about this dish is how much it makes. Perfect for a big get together or use the leftovers for lunch the next day. I had plenty of leftovers to pack some for Noah’s lunch this week.
This Black Bean + Quinoa Salad is the perfect side dish or make it a meal by topping with chicken + avocado slices.
Ingredients:
1/3 cup fresh lime juice
1 tablespoon ground cumin
3 teaspoons sea salt
1/3 cup olive oil
1 can (15-oz.) black beans drained, rinsed
4 cups water
2 cups dry quinoa
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 bunch fresh cilantro, finely chopped
Directions:
Bring water to a boil in a medium saucepan over high heat.
Add quinoa. Reduce heat to a medium-low; cook, covered, for 10-12 minutes, or until all the water has been absorbed. Remove from heat. Cool for 15-30 minutes. Set aside.
While the quinoa is cooking. Combine lime juice, cumin, olive oil and salt in a medium bowl; whisk to blend.
Place cooled quinoa in a large bowl. Fluff with a fork.
Add bell peppers, cilantro, beans, and dressing; toss gently to blend.