QUINOA & BLACK BEAN SALAD WITH LIME & CILANTRO

This is one of my favorite “go to” meals when I don’t have a lot of time to spend in the kitchen. The Quinoa + Black Beans = mucho protein, and the lime + cilantro = alkalinity and detoxification. The corn, tomato, and cucumber add a great texture and round the flavor profile perfectly. This is a light summer dish that you can make over and over again! I recommend making extra to have for leftovers.
  • 1 cup dry Quinoa
  • 1 can Eden Organics Black Beans
  • 2 cups Cherry Tomatoes, halved
  • 1 large Cucumber, chopped
  • 1-2 cups frozen Corn (non GMO)
  • 1 lime
  • handful cilantro
  • EVOO
  • Pink Salt
  • Garlic Powder
Back to Recipes
  1. Add Quinoa to a ceramic or glass bowl (never use plastic) and soak with purified water for 3-4 hours.
  2. After soaking, use a fine-mesh strainer to rinse Quinoa thoroughly. Rinsing removes Quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
  3. Add Quinoa and 1 1/2 cups water to a pot, bring to a boil then simmer on low for 15-20 minutes. You want the Quinoa to be fluffy, so let sit for 5-10 minutes off the heat until all liquid has evaporated.
  4. Rinse black beans well and thaw corn. If you want to serve hot, gently heat them in a pan, otherwise use at room temperature.
  5. Add cooked Quinoa with black beans, corn, tomato and cucumber to a bowl.
  6. Squeeze in lots of lime.
  7. Add a tbsp. or more of EVOO
  8. Season with Pink Salt and LOTS of Garlic Powder.
CREDIT:
This recipe came from Yogitrition.com

Click here for the original page and more recipes: ​http://www.yogitrition.com/quinoa-black-bean-salad-with-lime-cilantro/
Back to Recipes