Thursday, February 9, 2017

Quinoa & Black Bean Salad

This is my lunch for the next 2 days. I divided the salad into 2 glass containers and packaged the dressing separately. The sweetness of the raisins is actually really nice. You could also add corn kernels, chopped avocado, and cumin powder to change things up a bit. Cilantro would have been nice, but I didn't have any.

Quinoa & Black Bean Salad
Makes 2 servings

1 cup cooked quinoa
1 cup cooked black beans
1/4 cup diced cucumber
1/4 cup shredded carrot
1 medium tomato, diced
3 scallions, chopped
1 tablespoon chopped fresh herbs (I used mint)
handful of raisins or dried currents
2 lemons, juiced
1 teaspoon avocado or olive oil
1/2 teaspoon tomato paste
chili sauce to taste

Combine the quinoa, beans, cucumber, carrots, tomato, scallions, herbs and raisins with a fork. 

Combine the lemon juice, oil, tomato paste, salt, pepper and chili sauce in a little jar and shake it.

Refrigerate until ready to serve.

Combine the salad with the dressing just before serving. 

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