Quinoa, Black Bean, and Vegetable Salad

So I might have ran off to Cabo for a long weekend. I know, I know. I just came back from Italy, but who says no to a trip to Cabo? Not this girl. The weather was beyond hot. There were not one but three infinity pools that overlooked the beach. I met some really great people.

However, if it’s any consolation, I have sunburned shoulders, a weird bug bite on my knee that now resembles the plague, and the food was mediocre at best. Buffet food really gets old quick.The joys of an all-inclusive.

By Saturday, I was already looking forward to food at home. I do miss the heaping piles of guacamole, though.

I’ve kind of been on this quinoa salad kick at lunch. I will to walk down to Whole Foods, fill up the small box with various quinoa salads, fresh veggies, some cheese, and whatever meat sounds good that day, like the Kahlua pork or turkey meatballs. I realize quinoa is a complete protein on its own, but I can’t deny my meat eating tendencies.

This vegetable quinoa salad from Oh She Glows was definitely the catalyst to my new lunch time trend, and no, it doesn’t have meat. Surprise! It doesn’t need it. There are all kinds textures–the chew of the quinoa, the tenderness of the black beans, the crisp veggies, and the smooth and creamy avocado. It seriously has a lot of stuff going on. The lime and cilantro dressing is refreshing and light. I made the whole batch, taking it to work for a few days after eating a bowl [or two] for dinner. It’s filling in a sneaky way. You don’t expect it, then *BAM.* Full.

It’s one of those ridiculously healthy salads that doesn’t feel that way. I’m into it.

Inspiration: Oh She Glows

Ingredients

• 1 cup uncooked red quinoa
• 14oz can black beans, rinsed and drained
• 1 red pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 2 green onions, chopped
• 1 ear of fresh corn, kernels removed from cob
• 1 small avocado, chopped
• 2 small limes
• salt and pepper, to taste
• 1 garlic clove, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/2 teaspoon cumin

Preparation

1. In a small bowl, whisk together the juice from the limes, garlic, 1/4 cup cilantro, olive oil, and cumin. Taste. Add salt and pepper as you see fit. Set aside.
2. Cook quinoa according to package instructions. While it cooked, I prepped my other vegetables and beans.
3. In a large bowl, toss the quinoa, beans, red pepper, remaining cilantro, green onions, corn, and avocado.
4. Pour the dressing over the top, and stir thoroughly.
5. Taste. Add any additional seasoning as needed.
6. I ate it both at room temperature and cold. I liked both. It’s your call.