Happy Monday all! We’ve made it through the first day of the week, and hopefully everyone survived intact! Personally, I find Tuesdays to be even harder though, so if I can just make it through tomorrow I’ll be okay 🙂
I thought that you would appreciate a healthy, refreshing salad to start off this week, especially with the high humidity and temperatures that are hitting the Northeast, and other parts of the country as well. Today it was over 90 degrees here, and that will continue for the next couple of days. This is a perfect salad for summer… good for lunch, a light dinner, or a dish to bring to a picnic or party. I made my salad with honey (as I didn’t have agave in my pantry), but if you use agave then this will be vegan. It is also gluten-free, so it great for those with food restrictions and/or allergies! Most importantly, it is delicious!
Quinoa Salad with Black Beans and Toasted Cumin Seeds
2 cups cooked quinoa
1/4 tsp salt
2 tsp cumin seeds
1 cup plum tomatoes, finely diced
3 Tbsp freshly squeezed lime juice (about 3-4 limes)
2 tsp honey (or light agave nectar)
1 tsp grapeseed oil
1 (15-ounce) can black beans, drained and rinsed
1 cup scallions, finely chopped
1/2 cup cilantro, chopped
1 avocado, diced (optional)
1 jalapeno, seeded and diced (optional)
Mixed greens, for serving (optional)
1. To toast the cumin seeds, place a small skillet over low heat, add the cumin seeds, and toss for about 5 minutes, until fragrant.
2. In a large bowl, add the toasted cumin seeds, tomatoes, lime juice, honey or agave, and grapeseed oil. Mix together. Add the quinoa, and stir well to combine. Add the beans, scallions, cilantro, avocado (if using), and jalapenos (if using), and mix in gently. Season to taste with salt. Serve over greens, if desired.
Source: slightly adapted from Appetite for Reduction