A make-ahead favorite for weekday lunches. This salad keeps well for several days and is loaded with protein + fiber + veggies to keep you full all afternoon. I love it served with sliced avocado!
Southwestern Quinoa Salad
by Erin Parekh, Head of Nutrition
2 cups cooked quinoa
3 Tbs. extra virgin olive oil
3 Tbs. lime juice
1 tsp. cumin powder
1/2 tsp. chili powder
1/2 tsp. fine sea salt (to taste)
1/4 tsp. garlic powder
dash cayenne pepper (optional)
1 15-ounce can black beans, drained + rinsed
1 red bell pepper, chopped into 1/4-inch pieces
4 scallions, thinly sliced on the diagonal
1 large handful cilantro, roughly chopped (about 1/2 cup)
Mix olive oil, lime juice, cumin, chili powder, garlic powder, cayenne, and salt in the bottom of a large mixing bowl.
Add cooked quinoa, black beans, bell pepper, scallions, and cilantro. Gently mix together and taste for seasoning (salt + lime juice). Let sit for 20-30 minutes before serving for the flavors to meld.
To cook quinoa- Place water, rinsed quinoa and kombu (or salt) in a medium size sauce pan. Bring to a boil, lower the heat to a bare simmer, cover, and gently cook for 15-20 minutes, or until you see small tails on the quinoa seeds and all of the liquid is absorbed. Turn off the heat and let sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool. Remove kombu before serving.