Happy Wednesday, everyone. Today I am I am featuring a guest post from Lauren who creates magic over at Oatmeal with a Fork. Be sure to check out her site for her beautiful and amazing recipes. One of my recent favorites was her Thick Raw Lemon Bars.
Greetings Savory Lotus readers! My name is Lauren, and I blog over at Oatmeal with a Fork. My focus there is to create the healthiest recipes I can, without sacrificing taste! I was so happy when Katja asked me to guest host for her, as I feel we have very similar views on healthy eating.
Today, I’m sharing one of my favorite go-to lunches, Quinoa and Black Bean Salad…
I absolutely love quinoa! It’s easy and fast to make, it boasts a high amount of protein, and it contains a complete amino acid profile….and did I mention it’s absolutely delicious?
I’ve used it in my Baked Quinoa-Crusted Chicken Nuggets, as well as my Beef and Quinoa Meatballs.
When paired with black beans, a rainbow of vegetables, cumin, and cayenne, this salad is both light in your stomach, but filling enough to keep you satisfied.
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PinIngredients
- Ingredients
- 2 3/4 c. cooked and cooled quinoa (about 1 cup uncooked)**
- 1 c. black beans, rinsed and drained
- 1/4 c. carrot, diced
- 1/4 c. celery stalk, diced
- 1/2 c. tomatoes, chopped
- 1 scallion, chopped
- 1 t. fresh garlic, minced
- 3 T. extra virgin olive oil
- 1 T. + 1 t. fresh lemon juice
- 1 t. apple cider vinegar
- 1/2 t. sea salt
- 1/2 t. cumin
- a few dashes of cayenne pepper
- a few grinds of black pepper
- 1/4 c. fresh parsley, chopped
Instructions
- Mix everything together in a large bowl.
- Enjoy!
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janet says
May 29, 2013 at 1:30 pmThis looks delicious! We are just breaking forth with quinoa in our home. My husband is not a big fan so I will try this and add more veggies and beans. I was making quinoa as a side dish with nothing added to it and needless to say it did not go over well.
Katja says
May 31, 2013 at 2:27 amQuinoa is so versatile. I like to use it in soups. The only thing I would add is that is is always a good idea to soak your grains before using them to make them more digestible. I find that it improves the flavor as well. Quinoa can be slightly bitter if not soaked. read more HERE
Lauren says
May 30, 2013 at 3:53 amHi Katja! Thanks again for this. I enjoyed working with you! 😀
amber says
June 1, 2013 at 3:18 pmHi Lauren,
Great recipe! They sell a fiesta quinoa dish at my local Natural Foods Coop and it’s amazing (this was several years ago). I made it has home several times and loved it. I love your use of carrots and celery (something I did not add) but look forward to including these in the future.
Have a great weekend
–Amber