Talk about action packed! this salad has flavor and is a complete protein source!
Ingredients
1 cup dry quinoa, rinsed
1 Tbsp coconut oil
1 ¾ Vegetable stock or water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Handful of cherry tomatoes, quartered
1 medium shallot, diced
1 Tbsp garlic, minced
1 bell pepper, chopped
Small handful of cilantro, diced
1 lime, juiced
½ tsp cumin
½ Tbsp olive oil
Salt to taste
1 cup dry quinoa, rinsed
1 Tbsp coconut oil
1 ¾ Vegetable stock or water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Handful of cherry tomatoes, quartered
1 medium shallot, diced
1 Tbsp garlic, minced
1 bell pepper, chopped
Small handful of cilantro, diced
1 lime, juiced
½ tsp cumin
½ Tbsp olive oil
Salt to taste
Prep it!
Warm coconut oil in a large saucepan over medium heat. Once warm, add the rinsed quinoa and toast for 5 minutes or until it starts smelling nutty. Add vegetable stock (or water), stir once, cover, and simmer with a lid (or foil) on for 20 minutes.
While quinoa is cooking, chop the vegetables, rinsed the beans and prepare the dressing. To prepare the dressing; combine the lime juice, olive oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking; remove it from heat, add black beans, vegetables and dressing. Toss to combine.
Let the quinoa salad cool for 15 minutes before transferring the salad to a container; place it in the refrigerator to cool. (Note: this salad can be eaten warm)
Warm coconut oil in a large saucepan over medium heat. Once warm, add the rinsed quinoa and toast for 5 minutes or until it starts smelling nutty. Add vegetable stock (or water), stir once, cover, and simmer with a lid (or foil) on for 20 minutes.
While quinoa is cooking, chop the vegetables, rinsed the beans and prepare the dressing. To prepare the dressing; combine the lime juice, olive oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking; remove it from heat, add black beans, vegetables and dressing. Toss to combine.
Let the quinoa salad cool for 15 minutes before transferring the salad to a container; place it in the refrigerator to cool. (Note: this salad can be eaten warm)