Quinoa Salad
Serves 10 (1 cup each)
Ingredients:
1/3 cup fresh lime or lemon juice
1 T ground cumin
1 T salt
1/3 cup olive oil
2 can black beans, drained and rinsed
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
1 bunch fresh cilantro, chopped
Directions:
1) Combine lime juice, cumin, salt, olive oil in a large bowl, whisk. Add black beans. Set aside
2) Bring water to a boil in a medium saucepan over high heat.
3) Add quinoa. Reduce heat to low, cover and cook for 10-12 minutes or until water is absorbed. Remove from heat. Set aside.
4) Dice peppers and cilantro, add to the bean mixture that is in a large mixing bowl. You need extra space as this is a large recipe. Toss till combined. Add in cooled quinoa and mix gently. Enjoy!
This salad is best if chilled for a few hours to cool completely. It stays well in the refrigerator for 2-3 days. This recipe is adapted from the Fixate Cookbook.
If you are following the 21 day fix or 21 day fix extreme each serving counts as 1 green, 2 yellows and 1.5 tsp.
Feel free to share with friends and let me know what you think!
