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This quinoa salad has a Mexican spin: black beans, cilantro, avocado and a cumin-lime dressing. A great spring and summertime salad to enjoy with salty tortilla chips and a cold beer.
1. Warm olive/coconut oil in a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for about 2-3 minutes until fragrant. Add water, stir once, cover, and simmer with the lid on for 20 minutes.
2. While quinoa is cooking, prepare all the other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt and whisk. Adjust seasoning as necessary.
3. When quinoa has finished cooking, remove from heat and fluff with a fork. Add black beans and toss to warm through.
4. Let quinoa cool for about five minutes then add all remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a cold beer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!