Monday, June 25, 2018

Black Bean Quinoa Salad

This past weekend we went to my sisters house to have a pool day and celebrate my birthday with my family.  I have been doing so well with eating clean and healthy so I wanted to continue that over the weekend.  You don't usually see many healthy options at summer cookouts so I wanted to bring something that I could eat and not feel guilty about.  This Black Bean Quinoa Salad was so easy to make and packed with so many healthy super foods!
The great thing about this recipe is how easy and versatile it is.  I grabbed all of the veggies I had in my fridge that I needed to use up and put them in this salad.  You are free to add and subtract anything depending on what you like!  Another thing that I love about this recipe is that it is a great transition into trying quinoa.  Quinoa was something that I never incorporated into my diet until very recently.  Loaded with health benefits, it's a great source of protein and makes for a much healthier side dish than what you would normally have at a cookout!

Ingredients:
1 Cup Quinoa (Uncooked)
1 Cube Vegetable Bouillon
1/2 Cup Black Beans
3/4 Cup Yellow Bell Peppers
1 Cup Cherry Tomatoes
1/2 Cup Red Onion
1 Cup Zucchini
1/2 Cup Corn (Cut off the cob)

Dressing:
2 Tbsp Olive Oil
1 Lime
1/4 Cup Chopped Cilantro
Salt & Pepper

Directions:
Cook quinoa according to package.  I added 1 Bouillon cube 2 cups of water and brought that to boil.   Meanwhile, I rinsed the quinoa until the water ran clear.  Once the quinoa was fully rinsed, I added it to the boiling water, reduced heat to simmer, covered the pot and let it cook for 15 minutes.

While the quinoa cooked, I chopped all of my veggies.  When the quinoa is finished cooking, I fluffed it with a fork and set it aside to let it cool.  Once cooled, stir in the veggies and add dressing. Mix all together and serve!
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