After a long workout, this is one of my favorite recovery meals. High in protein, amino's, vitamins and minerals. Enjoy!
Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.
Inspired by Epicurious
INGREDIENTS
- 1 cup uncooked Red quinoa
- 1 (14oz) can black beans, drained and rinsed
- 1 red pepper, chopped
- ¼ cup fresh Cilantro, finely chopped
- 2 green onions, chopped
- 1 cup fresh corn (optional) *see note
- 1 small avocado, chopped into 1 inch pieces
Dressing
- 4-5 tbsp of fresh lime juice (Juice from 2 small limes)
- ½ tsp kosher salt, or to taste
- ½ tsp Freshly ground black pepper
- 1 garlic clove, minced ¼ cup
- Fresh Cilantro, finely chopped
- ¼ cup extra virgin olive oil
- ½ tsp ground cumin, or more to taste
METHOD
- Cook 1 cup Red Quinoa according to package directions
- While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing
- Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well
- Dressing: blend all ingredients in blender
- Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups
