I love protein-packed quinoa, but it's often a bit too bland for my bodacious mouth. This recipe helped give it a kick in the bland butt. Try it out and tell me what you think!
Quinoa Mexicana
Serves 4 to 6 people
Ingredients
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- 1 cup quinoa
- 1 can black beans rinsed and drained
- 1/2 cup cilantro
- 1 avocado diced
- 1/4 cup chopped cherry tomatoes
- 1/4 cup chopped spinach
- 4 tbsp lime juice
- 1 garlic clove minced
- 1/4 cup extra virgin olive oil
- Pinch salt & pepper
Bring to boil 1 cup quinoa with 2 1/2 cups water. Once boiling, cover and reduce heat to a simmer until water is evaporated and quinoa is light an fluffy.
While quinoa is cooking, chop veggies and prepare dressing.
To make dressing, blend olive oil, lime juice, garlic, salt, pepper, and 1/4 cup cilantro in a blender.
Once quinoa is complete, add dressing and coat. Fold in black beans and veggies. Add remaining cilantro and toss.
Serve immediately with chips!
This can be placed in the fridge for up to two days and enjoyed cold.
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Brittney Hiller began her love of yoga at age 15. Fifteen years later she continues to share her effervescent love of yoga with others. She is the founder of The Outdoor Yogini and offers yoga classes to everyone in every location. She is one of the first to incorporate Laughter Yoga and Vinyasa and has since founded Laughter Vinyasa Yoga which she joyfully teaches nationally. For more information and to book a workshop at your studio contact brittneyg82@gmail.com.