Ah, the joys of returning to healthy cooking after weeks of eating out and stuffing your face. Of course, finding that balance again in the kitchen can be difficult, especially after weeks of just ordering off of a menu.
To get me back in the swing of things, I really focus on creating simple recipes that include whole ingredients packed with nutrients, something I try to do most days, really, but especially after traveling. I am so much more likely to stick to healthy recipes if I just make it easy on myself.
And this recipe definitely fits these qualifications. I had about 1/4 cup of regular (white) quinoa left, so I picked up a package of red to mix in for this dish. I then just added my obsession–heirloom snow cap beans–that I already had in the fridge and mixed in edamame, cukes, avo, feta, fresh cilantro, lime, and olive oil. To bring it all together, I was planning on making a fancy dressing until I realized I had leftover salsa also in the fridge–perfection!
Like most of my favorite recipes, this quinoa really lends itself to adapting to whatever ingredients you have in your fridge that just need to get used. Jeff thought this would be more of appropriate for a side dish, but I think it is more than substantial enough to serve as a main dish, especially with the addition of the beans. Which, of course, is also a quality of my favorite recipes–one dish meals!
Two Bean Quinoa
1/2 cup quinoa, uncooked
1 cup heirloom snow cap beans, cooked (or a pinto-like bean)
1/2 cup shelled edamame, cooked
1/4 English cucumber, thinly sliced
1/2 avocado, chopped
1/2 cup crumbled feta cheese
1/4 cup cilantro, chopped
1/2 cup grilled corn & tomato salsa
1/2 lime, juiced
1 tablespoon olive oil
salt, to taste
pepper, to taste
Cook quinoa according to package directions.
Combine all ingredients in a large bowl and mix until just combined, adjusting salt and pepper to taste.
Refrigerate until cooled, at least 30 minutes, before serving.
Time: 20 minutes