Dark BEAN QUINOA SALAD #healthy #salad


This sound veggie lover Black Bean Quinoa Salad is quick, tasty, and effectively made ahead of time for expedient snacks and sides for work, school, or home! 

It checks #ALLTHEBOXES and is sublimely without gluten, veggie lover (or vegan on the off chance that you sneak in a little cheddar), stacked with delectable dark beans and veggies, and too adjustable dependent on what you have close by! 

It's likewise a rockstar make-ahead dish that you supper prep masters are going to LOVE! Prepare a major group for simple lunch or supper prep! 

I like to utilize lidded class holders (these partitioned ones are my JAM!) so I have the choice of warming the plate of mixed greens when I need it hot! Warm quinoa plate of mixed greens finished with the chilled avocado cilantro sauce underneath? I'm enamored! 

You can nosh on this delectability both chilled or warm so it's an extraordinary alternative for picnics and school lunch or it tends to be microwaved at work so you can appreciate a decent hot lunch in your cold office! SCORE! I'm doing irregular fasting at the present time so having something I can heat up at home the second I feel hangry is an absolute reward!

Ingredients : 
  • 1 large sweet potato
  • 1/2 tsp chilli powder
  • salt and pepper to taste
  • 1/2 cup quinoa
  • 3/4 cup water
  • 1 cup black beans
  • 1 cup frozen corn, steamed (fresh or canned work too)
  • 1 cup chopped tomato
  • 1 small jalapeño pepper (diced or sliced)
  • 2-4 TBSP diced red onion
  • 1/2 lime, juiced
  • fresh cilantro to taste
  • 1/2 avocado
  • 1/4 cup plain greek yogurt (or your favorite vegan variety!)
  • 1 cup chopped cilantro
  • 1/2 cup water (adjust as needed)
  • juice of 1 lime
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder

Instructions : 
  1. Peel and dice your sweet potato into 1/2-inch cubes. 
  2. Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, salt and pepper, to taste.
  3. While the sweet potatoes cook you'll be able to whip up the rest of the dish!
  4. Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  5. While the quinoa cooks, chop, slice and prep the remaining ingredients.
  6. Combine beans, corn, tomato, jalapeño, and red onion with juice of 1/2 a lime and fresh chopped cilantro.
  7. Use a blender, food processor, or immersion blender to blend dressing ingredients until creamy and smooth.
  8. Once your quinoa is ready, fluff with a fork and allow to cool then combine with your veggies. Top with as much dressing as your heart desires and dig in!
  9. Feel free to add extra of any of the veggies/grains your heart desires - anything goes with this easy peasy recipe! Can be served chilled or warm  - Warm is my favorite but we love it both ways!

source : bit.ly/2P2TXgx

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