Hey-O! It’s been a hot minute or two since I shared a recipe. Sorry for slacking. This one makes up for it though, promise! I got the basis for this recipe from a Women’s Health Conference I attended in September. As I often do, I tweaked it to my preferences and what I had on hand. This is super refreshing, light and bright. This can fill in as a main dish or on the side with some grilled chicken or venison would be great.
This feels like a summer dish thanks to the addition of citrus but is actually a great fall dish using up the last of your fresh tomatoes, carrots, onions and any greens you might have left. I think this would also be tasty with roasted squash.
I also TRIPLED this recipe for a potluck for 30 and it came out nicely.
Bean and quinoa salad – make a large batch, up to 10 servings as a side
- 1 cup uncooked quinoa (available in the bulk section)
- 2 cups veggie (or chicken) broth
- 2 T. olive oil
- ½ tsp. salt
- 2 T. fresh lemon juice
- 2 T. Dijon mustard
- 1 tsp. sugar
- 2 tsp. grated lemon rind
- ½ tsp. freshly ground black pepper
- 3 cloves garlic, minced
- Fresh, chopped cilantro, to taste
- 4 cups chopped tomatoes (about 3 medium)
- ½ cup sliced green onions
- ½ cup chopped carrot
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-15 ounce) bag frozen lima beans, thawed
- Fresh spinach or lettuce mix
- Fresh lemon or lime juice
Combine quinoa and broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
Combine oil, salt, lemon juice, mustard, sugar, lemon rind, pepper and garlic in a large bowl, whisking together until blended. Stir in quinoa.
Add cilantro (I used about a half bunch), tomatoes, onions, carrots, black beans and lima beans to quinoa mixture; stir gently to combine. Refrigerate until cold.
Serve over a bed of spinach or mixed green. Add another squirt or two of fresh lemon or lime juice before serving if you wish.
This also pairs nicely with a few salty tortilla chips for scooping. Enjoy!