Saturday was that day.
I'll spare you the not-so-exciting details and just tell you that the highlights of the day included a lengthy Starbucks visit and this salad. That should give you an idea. It's a shame that Saturday was such an absolutely perfect day and the most I made of the weather was an hour spent in Starbucks' courtyard. It was a nice hour though.
I was so hungry for dinner but felt so lazy but still wanted something so delicious and so good for me. I think I may have used the word 'so' enough in that sentence but I'm not sure. Maybe one more would have been good.
But this salad was just the thing. It was super easy, especially since I found a container of already-cooked plain quinoa leftover from earlier in the week. I wouldn't have wanted to like actually get out a pan and boil something, so that was fortunate.
This is goood stuff, and also, conveniently, good-for-you stuff. Everyone knows that quinoa is the ultimate health food right? And then you have things like mangoes for sweetness, black beans for delicious protein, pomegranates for a nice crunch and some antioxidants, avocado for healthy fat and because they are basically the best food/fruit/vegetable ever.
Your stomach will thank you.
Colorful Quinoa and Black Bean salad
Serves 1-2
1/2 cup cooked quinoa
1/2 cup black beans
1/2 cup mango, diced
2 T. cilantro, chopped
2 T. pomegranate seeds
1/2 an avocado, diced
Dressing:
1 T. red wine vinegar
1 T. olive oil (I used lemon-infused)
1 tsp. agave nectar (or sugar)
1/4 tsp. kosher salt
1/4 tsp. pepper or lemon pepper
Add salad ingredients to a bowl except for the avocado. Add dressing ingredients and toss. Adjust seasonings and ingredients to taste. Add avocado and toss gently. If you will be storing some of the salad for later, I'd suggest leaving the avocado out until just before serving.
(You'll notice that I accidently left the avocado out for most of the photos anyway...got it in this last one though.)
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