Happy Monday, friends!
I hope you enjoyed your 1st October weekend. It was pretty rainy here most of the time so my weekend consisted of cooking, cleaning, writing, and school work–definitely could have been worse!
When I shared last week’s cumin lime vinaigrette, I told you I had something special in mind to use it for and this is it: an easy, healthy quinoa salad packed with our CSA veggies and lots of flavor thanks to that dressing.
Jeff, of course, declared it a side dish, but I’ve been eating it for lunch all week and its definitely filling and satisfying. Now that its cooling off, however, I may need to say goodbye to cold quinoa salads for a bit, especially if this rain keeps up!
Quinoa Black Bean Salad
1/2 cup quinoa, uncooked
1/4 cup shelled edamame
1 can (15oz) black beans, rinsed
1/4 cup cilantro, chopped
1/4 red onion, sliced
1 carrot, grated
1/2 cup arugula, chopped
1 serving cumin lime vinaigrette
Cook quinoa according to package instructions.
In a large bowl, combine quinoa with edamame, black beans, cilantro, red onion, carrots and arugula. Stir in cumin lime vinaigrette.
Serve immediately, or cover and store in fridge.
Time: 20 minutes