My friend Nicole created this recipe. It is packed full of veggies and protein, and so delicious.
- 2 cups of Quinoa (cooked according to package)
- 2 cans of black beans (drained and rinsed)
- 1 can of corn (drained)
- 1 large, or 2 small, red bell peppers (diced)
- Handful of cilantro
- Feta cheese (optional)
- 1/2 of red wine vinegar
- 1/4 cup olive oil
- 2 limes (you need just the juice)
- 3-4 garlic cloves pressed
- 1/4 tsp of coriander
- 1 jalapeno (minced, no seeds)
- Salt and pepper to taste
Cook quinoa and let cool. Combine beans and vinegar in a small bowl. Let sit for about 5 minutes. In a separate bowl, combine remaining dressing ingredients. Once quinoa has cooled, combine all salad ingredients with dressing ingredients, giving it a good toss. Sprinkle Feta cheese on top if desired.
Kid Friendly? My son can’t get enough of this salad. He loves black beans. As a mom, I love it because it is a protein and veggie packed meal. The dressing is not too hot since the jalapenos are seeded. They just add a little flavor, instead of a lot of heat.
Travel tip: Scoop salad into a ziplock bag and put in your small freezer bag to take on the plane. It will conform better to other shapes than tupperware would. Takes up less room too.