This quinoa salad gets raves whenever I make it. It’s flavourful, full of healthiness and perfect for a large get together or a just a simple lunch at home. I also like it because it is versatile in that you can change up the veggies you use based on what [...]]]>

Black Bean Quinoa Salad, so fresh, healthy and delicious.

Adapted from this recipe.

This quinoa salad gets raves whenever I make it. It’s flavourful, full of healthiness and perfect for a large get together or a just a simple lunch at home. I also like it because it is versatile in that you can change up the veggies you use based on what you have in the fridge.

Makes 4 sides or 2 meal sized portions

1 15oz can or 1 1/2 cups organic black beans (I like Eden Organic)
1 1/2 cups cooked quinoa
1 cup diced peppers, red, yellow or orange, or any mixture of the three
1/2 cup diced tomato
1/2 cup shredded purple cabbage
1 cup organic corn kernels, fresh or frozen, thawed
1/2 cup chopped fresh cilantro
1 avocado, diced

Feel free to omit or change up the veg combination to suit your tastes. I’ve used red onions, shredded carrot or even finely chopped kale.

Dressing
1/4 cup fresh squeezed lime juice
2 Tbsp Extra virgin olive oil
1 tsp Agave Nectar or honey
1 minced garlic clove
1 tsp cumin
1 tsp sea salt

Whisk ingredients together, then pour over salad. Toss and let sit in fridge for at least 20 mins for flavours to marry.

Double if making for a crowd.