Quinoa and Black Bean Salad

I purchased the Beachbody workout program, 21 Day Fix a few years ago. With it, I received some recipes to use with the program.  This salad blew me away when I made it and I still love it today! If only my devotion for the workouts had held as strong as my devotion to this salad…

If you’ve never tried quinoa, try it. It’s so easy to prepare and also so versatile. You can make it into breakfast dishes, salads, sides, baked goods, and casseroles.  You cook it just like you do rice. It’s a simple 2-1 ratio.  Two cups of water for one cup of quinoa. It’s typically found with the rice and other grains in the grocery store.  My husband, who isn’t the most adventurous eater, loves this salad–when I omit the cucumber, tomato, and cilantro. The poor fellow rarely gets to eat it though, because those are my favorite add ins! I like to keep it in the fridge and grab it for quick meals on the go.

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Here is the recipe from the Fixate Cookbook:

FIXATE QUINOA AND BLACK BEAN SALAD

SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min.

1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 10-oz. bag frozen corn,thawed
1 bunch fresh cilantro, finely chopped
1 Tbsp. olive oil
2 cans (15-oz. ea.) black beans, drained, rinsed
4 1/2 tsp. red wine vinegar
Ground black pepper (to taste; optional)
water

1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend.
2. Slowly add oil, while whisking constantly. Set aside.

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3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside.
4. Bring water to a boil in medium saucepan over high heat.
5. Add quinoa. Reduce heat to medium-low; cook, covered, for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside.
6. Place cooled quinoa in a large bowl. Fluff with a fork.
7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.

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I made it tonight and omitted the bell peppers. I also always use one can of black beans and one can of chick peas. (Ignore the two cans of chick peas above. I didn’t realize I’d grabbed the wrong can out of the pantry until I had already begun chopping veggies and had ripped open the box of quinoa.) I always add a cucumber and a tomato as well. You could add in so many different veggies. It’s wonderful tossed with feta. My favorite part is the cumin. And the cilantro. Give me allllll the cilantro!

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It’s so healthy and so good!

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