After all of the festivities this past weekend, I needed to eat something simple. Whole. Healthful. Balance out the cake, pizza, and beer.
Enter this black bean and quinoa salad.
The first time I ever brought this salad to work for lunch, my friend Shannin looked at it, wrinkled her nose, and said "What're you eating, bugs?"
Yes, quinoa looks a little different, but it's great. If you've never had it before, get on it. Tastes like rice, but with a TON more fiber and protein. Brain food.
Mix all ingredients except the quinoa.
Add quinoa and stir well. Chow down!
Black bean quinoa salad
Adapted from Moosewood Restaurant Low-fat Favorites
1/3 cup quinoa
1 cup water
1 tsp olive oil
Juice of one lime
1/4 tsp each ground cumin and coriander
2 tbsp chopped fresh parsley
1 can black beans, rinsed and drained
2 cups diced tomatoes
1 cup diced red pepper
1/2 cup pea sprouts
1 tbsp minced green chiles
Salt and pepper, to taste
Cook quinoa with water in pot with lid for 15 minutes. Allow to cool
In a bowl, combine all other ingredients. Add cooled quinoa and stir.
Serve over a bed of lettuce with a nice glass of Sancerre.