I found this gem on one of my new favorite food blogs eatliverun.com. It is delightful as a main dish (I ate it every day for lunch for a week!) or as a side dish, perhaps of a Mexican inspired meal. The original recipe called for grapefruit which I used, but it was a little too bitter for me. I also don’t particularly like grapefruit, so I imagine it might be quite good if you love grapefruit. Next time I am going to make it with some orange but I bet mango would also taste great. This recipe tastes fresh and delicious. Good for the heart and the soul 🙂
Quinoa, Black Bean, and Avocado Salad
1 15-oz cans black beans, drained and rinsed
1/4 red onion, minced
1 large red bell pepper, diced
2 ears fresh corn, kernels chopped off’
1/2 cup uncooked quinoa
1 Haas avocado, diced
1/2 bunch cilantro, minced
*optional 1 grapefruit or orange, divided into segments and chopped or a diced mango
juice of 2 limes
1 tsp cumin
1 1/2 tablespoon extra virgin olive oil
1/8 tsp sea salt
Pour 1/2 cup quinoa into a saucepan and bring to a boil with 1 1/4 cups water. Then reduced the heat and simmer for 15-20 minutes (until all of the water is absorbed). Turn off the heat and remove the pan from the stove. Gently fluff the quinoa with a fork. Allow it to cool to room temperature.
Mix the black beans, red onion, cilantro, bell pepper, avocado, shucked corn kernels, and optional fruit in a large bowl. For the corn, there is no need to cook the fresh corn. Just shuck the corn, and cut the kernels off in four slices with a sharp knife. After finishing cutting off the corn your ear should look like a rectangle.
In a different bowl, mix together the dressing ingredients.
Add quinoa to the salad and mix the dressing in. Store the salad in the refrigerator and enjoy!