This seems to be the perfect dish to bring to a BBQ, picnic, or just serve as part of your dinner. It’s light but filling, loaded with health benefits like protein/fats/vitamins, and is simple to make. The lemon vinaigrette is the perfect touch to bring all the flavors together. Get your grains soaking and start making this tonight!
*Follow Kristin at Iowa Girl Eats at http://iowagirleats.com for amazing recipes just like this one that she came up with! Thanks Kristin!!
- 1/2 cup dry quinoa
- 1/3 cup red onion, chopped
- 1 orange, peeled, and segments chopped
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup pomegranate arils
- 1 cup frozen corn, thawed
- 1/3 cup cilantro, chopped
- salt & pepper
For the lemon Vinaigrette:
- 2 lemons, juiced
- 2 garlic cloves, finely minced
- 1 TBS sweetener (honey, agave…)
- salt & pepper
- 6 TBS extra virgin olive oil
- Soak the quinoa in a bowl of water and let sit for at least 10 minutes. Once soaked, rinse quinoa extremely thoroughly!
- Heat up a dash of oil in a pot and add quinoa. Let the quinoa toast for 2 minutes, then add 2 cups of water and bring to a rapid bowl. Once a boil has been reached, reduce the heat to a simmer. Cover the pot and let sit for 15 minutes. Once the quinoa is done cooking, take a fork to the quinoa and fluff it. Set aside to cool.
- For the lemon vinaigrette, combine all ingredients in a mason jar and shake to combine.
- Combine all the ingredients together in a large bowl and pour the vinaigrette on top. Mix, serve, and enjoy!
*If you don’t have pomegranate arils, you can replace them with chopped strawberries, watermelon, or even jicama!
This past weekend my aunt whipped together this incredible dinner that had me going back for seconds. It was simple, easy, and delicious. The plan was to originally have fish tacos, but after cooking the fish we decided to toss it out. I don’t think it was the freshest batch at the store. So instead of fish, she grilled up zucchini, sauteed some onions, and sliced up avocado and tomatoes. The tortillas were an artisan brand that were handmade by a lady from the store. You can taste the difference, it was so much better. I topped my tacos off with some salsa and tapatio to give it a spicy kick. Along side was the famous black bean and corn salad. You would think it’s just a plain jane side salad, but it actually had a ton of flavor and the lime dressing with cayenne and garlic gave it a freshness with a kick.
Black Bean and Corn Salad
- 2/3 cup fresh lime juice
- 1 cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon ground cayenne pepper
- 4 (15 ounce) cans black beans, rinsed and drained
- hot sauce (add to your liking)
- 3 cups frozen corn kernels
- 2 avocados- peeled, pitted and diced
- 2 red bell peppers, chopped
- 4 tomatoes, chopped
- 1 cup fresh cilantro, chopped (optional)
- 2 mangoes, chopped
- 1/2 red onion, chopped
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl combine beans, corn, avocado, bell pepper, tomatoes, red onions, mangoes, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetable and beans with dressing, and serve.
*I got this recipe from my aunt who found it on the internet, so this is not my own creation. Also, the recipe yields a very large portion. I would half or even quarter the recipe if you are making this for one-two people.