I have been wanting to try quinoa (keen-wah) for a while now after hearing and reading about how healthy it is for you. It is a seed that contains all 8 essential amino acids, 220 calories, 8 grams of protein, 5 grams of fiber and 3 grams of fat per 1 cup. It doesn't have much flavor by itself but is the perfect addition as a 'healthy filler' for salads and soups. For me, the corn is the highlight of this salad because it's not cooked and has that raw, crunchy, sweet flavor I love about fresh corn. I wait every year for the peaches and cream corn (white and yellow kernels) to arrive at the farmer's market and this recipe was the perfect way to use it. I will be making this salad over and over again this summer because it combines some of my favorite summer foods into one delicious bowl.
Quinoa, Black Bean & Citrus Salad
recipe adapted from: Eat Live Run
for the salad:
1 15 oz. can of black beans, drained and rinsed
1/2 red onion, minced
2 grapefruits, divided into segments and chopped
2 ears of corn
1 red pepper, diced
1/2 c. quinoa
1 large avocado
1 bunch of cilantro, chopped
for the dressing:
juice of 2 limes
1 tsp cumin
1 1/2 tbsp extra virgin olive oil
Bring quinoa to a boil with 1 1/4 c. of water. Then reduce heat, cover and simmer for 15 minutes until quinoa is light and fluffy. Remove from stove and let cool while prepping the rest of the ingredients. Stir together black beans, red onion, grapefruits, red pepper, avocado and cilantro. For the dressing, wisk together the lime juice, cumin, and olive oil. Add quinoa to the salad and then pour dressing on top before serving.
