Sometimes life deserves a little fiesta! This super healthy black bean and quinoa dish defines the beauty of meatless, and the dressing is divine. With lime juice & green chili sauce for fiery zest, your Monday dinner will be a little party in your tummy.
- 2 cups black beans
- 1 small onion
- 1 1/2 cups red quinoa
- 4-5 cups of your preferred greens
- 1 cup fresh tomatoes, cubed
- 1 carrot and/or any other salad veggie
- 1 avocado
- 3 limes
- 2 tbsp. greek yogurt
- 1/2 cup cilantro, finely chopped
- 1 tsp. green chile tabasco
- Salt and pepper
- Olive oil
First, prepare the beans. I’ve used canned beans before (2 cups is about equal to one standard can). If you go this route, drain the beans and run water over them to diminish the sodium a bit. Chop and saute your onion with olive oil, salt and pepper, then add in the beans.
Here’s where the fun starts. Cook your quinoa according to the package (you really don’t have to have red quinoa – but it tastes nuttier). It should net about 3 cups. Gently stir quinoa and beans together and set aside.
Now its time for the greens and dressing. Place your washed greens in a big bowl. Using a hand mixer, blend lime juice, 1/2 of the avocado, yogurt, cilantro, and tabasco. If you don’t do dairy, just replace it with more avocado and perhaps a bit of olive oil to thicken the dressing. Dress the greens, add tomatoes and any other veggies, plus the remaining avocado.
Plate and enjoy.
A Tip From Kim: If you want a better option for the beans that will turn out cheaper in the long run, buy dried beans and prepare them the night before. I chopped the onion, sauteed it with olive oil and salt/pepper to my taste, then added 4 cups of water and 2 cups of dried beans. Once the covered pot was boiling, I removed it and put it in The Wonder Bag for the day (http://nb-wonderbag.com). When I opened up the bag about 6 hours later, the beans were cooked to perfection.