Black Bean Quinoa Salad
- Black Bean Quinoa Salad
- Recipe
- Ingredients
- Instructions
A light and healthy quinoa salad tossed in a refreshing orange vinaigrette, chockfull of protein and fiber!
Greetings from Cabo! After a very emotional departure with Butters, a 4AM wake up call, and spending 10 hours at the airport, we finally made it! So please forgive me if this post is a bit erratic and short. The gorgeous beach view and the last 3 glasses of margaritas are a bit distracting.
Now I should tell you that I clearly did not plan for this trip at all. I tried to – I really did. I even planned a strict “diet” for months prior to the trip, but that didn’t pan out as I hoped as Jason and I gorged on chicken and waffles, Korean BBQ crinkle fries, and tater tot breakfast skillets.
So like the caprese avocado salad I posted the other day, this was one of the last and final attempts for clean eating before our trip. And I must say, it was the most glorious protein-rich salad I could ask for. Loaded with tons of fresh veggies and a refreshing orange vinaigrette, I gorged on this for 3 days straight!
And honestly, if all quinoa salads were like this, dieting would never be an issue.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside.
3. In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, corn, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
4. Serve immediately.
