Happy late Valentine’s Day everyone! Mine was mostly spent studying. Fortunately, the hubby and I did find the time to squeeze in eating a veggie burger, having our yearly fight, creating homemade milkshakes for dessert, and making up all before 10pm! What can I say – you get better at these things after being married for a few years.
On a non-Valentiney note, I’ve been enjoying my delicious quinoa black bean salad all week, so I thought I’d share the recipe with y’all. I didn’t have cilantro on hand this time, and it was lacking in flavor a bit, so I’ve been topping it with guacamole and nutritional yeast for an extra kick. With the cilantro, however, it’s just GREAT on its own. I also had to sub my lime juice with lemon juice – good, but the lime juice is definitely better.
Quinoa Black Bean Salad
1 c. dry quinoa, cooked in 2 c. veggie broth
2 15oz. cans black beans
1.5 c. frozen corn, thawed
3 tbsp. olive oil
*If you want to cut out the oil, try using 1 tsp. Seitanbacher veggie broth mix + 3 tbsp. water + 1 tbsp hummus
3 tbsp. lime juice
2 tsp. red wine vinegar
2 tsp. minced garlic
1 tsp. onion powder
2 tsp. cumin
1 red bell pepper, chopped
1/2 cucumber, chopped
1/4 c. fresh cilantro, chopped
salt and pepper to taste
nutritional yeast and/or avocado for garnish
Cook quinoa according to package directions. Meanwhile, combine olive oil (or veggie broth mix + hummus), lime juice, vinegar, garlic, spices, bell pepper and cucumber in mixing bowl. Strain and rinse beans and stir into mixing bowl with marinade. Add corn. When quinoa has finished cooking, fluff with a fork and let cool for at least 15 minutes. When cooled, combine with corn and black bean mix. Last, gently stir in cilantro and add salt/pepper. Garnish if desired and enjoy!
I cannot even begin to count the number of potlucks and picnics I have taken this to, and I always get asked for the recipe. It’s a crowd pleaser. Give it a try!