This hearty salad isn’t a green leaf salad. Nope, it definitely is not.
I don’t know about you but I am always just slightly less than full and never completely satisfied after eating a green leaf salad for lunch or dinner.
This quinoa salad is totally the opposite. Totally.
Fills you up like no other salad known to
man me. It’s so delectable that I made 3 batches of it this weekend, each one was happily devoured by all who indulged.
By the way, if you make yourself a little extra lime juice, olive oil, and cumin dressing then marinate shrimp in it, you won’t be sad.
Shrimp is the perfect protein with a punch to add to this protein-packed salad.
P.S. How many ‘P’ words can you use in one sentence? Heh.
One more thing, make this for your honey then take it to the beach, the park, or your favorite place to picnic, because it travels very well.
Just pack it up tight and be on your merry way to a romantic luncheon!
If you’re single, take a friend
Black Bean, Orange and Corn Quinoa Salad
1 cup quinoa
1 can black beans, rinsed
1 orange, segmented and cut into small chunks
1 cup corn kernels
1/2 red onion, chopped
1 red or orange bell pepper, diced
1 small bunch cilantro, chopped
1 jalapeño, minced
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon cumin
Salt and pepper to taste
Cook 1 cup quinoa with 1 cup water and 1 cup chicken broth for 10-15 minutes.
Add the black beans, orange and the rest of the ingredients in the salad. Stir to combine.
Whisk together lime juice, olive oil, cumin, salt and pepper. Drizzle over quinoa mixture.
So many hearty mixin’s, so much zesty flavor. You can’t go wrong with this salad!
From the Little Yellow Kitchen,