• Paula Morais

Quinoa, Black Beans & Veggie Salad


Since completing the Ultimate Reset I have been trying to eat more plant based meals. I like the way I felt during the Reset-no digestive issues- and I want to continue feeling that way. So I have incorporated Meatless Mondays in our house. I am happy at the response I have gotten from my family so far, and it’s been fun trying new things together. Tonight I made Quinoa Salad with fresh veggies and black beans. My six year old ate it very fast; my four year old took a little longer. But I gotta say that she’s going through a stage where she chews everything for a very very long time! So don’t blame me! You can pretty much add any fresh vegetable you like or have on hand. It tastes better once it has set in the fridge for 30 minutes to an hour, and you can serve it by itself or over a salad. Tonight I served it over Garlicky Collard Greens-hello! Yummy!

Ingredients:

  1. 1 c uncooked Quinoa

  2. 1/2 sweet yellow pepper

  3. 1/2 sweet red pepper

  4. 1 chopped tomato

  5. 1/2 English Cucumber

  6. 1 can no salt added black beans( I used Whole Foods 365 brand)

  7. 1/4 cup red onion

  8. 1/4 cup chopped tomato

  9. 1/8 cup olive oil

  10. 1/8 cup fresh lime juice

  11. 1/8 cup fresh lemon juice

  12. 1-2 tsp of honey

  13. salt & pepper to taste

Directions:

  1. Start by cooking the Quinoa according to package. For 1 cup of Quinoa I used 2 1/2 cups of water.

  2. Prepare the dressing by whisking together the last five ingredients in a small bowl until completely combined. Set aside.

  3. In a large bowl, mix the Quinoa and all the vegetables. Pour the dressing into the salad and mix well. Cover and refrigerate for at least 30 minutes to let the flavors seep in.

  4. I also added avocado when I served it. You do not want to add avocado to the salad before because it tends to turn brown-yuck.

Enjoy!

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