Well, I think we may have found another dish to add to our list of go-to dinners. This dinner was inexpensive, healthy, and above all, full of lots of good flavors. What sold me on it, though, was how easy it is to make. It didn’t need lots of pans, or time spent in front of the stove. I cooked a pot of black beans a few days ago, so tonight all we had to do was cook some quinoa and cut up a few veggies. Probably 20 minutes prep time, at the most (and some of that was spent waiting on water to boil). It keeps super well in the fridge too, and made just as good a cold lunch today as it did a warm salad last night. Next time we make this, I’m going to add some corn (maybe charred?) and a diced jalapeno into the mix – the sweet pop of corn would work well with the flavor of black beans, quinoa, cilantro, and lime.
Southwestern Quinoa and Black Bean Salad – makes 3 servings (or 6 if you’re making it as a side)
1 1/2 c. cooked black beans, cooled
3 c. cooked quinoa (1 cup dry, cooked in 2 cups water or broth), chilled for 15 minutes
4 carrots, shredded
3 green onions, thinly sliced
1 cup chopped cilantro
1 lime, juiced
3 T. olive oil
1 t. maple syrup
1 t. ground cumin
1/4 t. salt
Mix all of the salad ingredients in a large bowl and toss with the dressing. Serve warm or cold – it’s seriously great either way.