Black Bean, Quinoa and Citrus Salad

It’s been awhile since I’ve written a post.  It has been so nice being home recently, and I’ve been pre-occupied with soaking in Austin.  I made this quinoa a few weeks ago, but it was a hit at the party and had to share.  This salad is refreshing, hearty, healthy, filling and flavorful.  What else do you want?

It’s a light salad, but also heavy enough to keep you full.  Leftovers?  Yes please.  I could eat this for a week straight.

The citrus comes from the lime and grapefruit.  I love the grapefruit addition, but man!  Peeling those grapefruits and keeping them pretty was not an easy (nor clean) process.  Despite the time it takes, don’t leave the grapefruit out, it definitely adds a lot of punch and flavor.

Black Bean, Quinoa and Citrus Salad

• 2 15-oz cans black beans, drained and rinsed
• 1/2 red onion, minced
• 2 large grapefruits, divided into segments and chopped
• 1 large red bell pepper, diced
• 3 ears fresh corn, kernels chopped off’
• 1 cup uncooked quinoa
• 1 large (ripe but firm) avocado, diced
• 1 small bunch cilantro, minced
• juice of 3 limes
• 2 tsp cumin
• 1/4 tsp sea salt

Directions:

Cook 1 cup of quinoa, according to directions

Rinse the beans, corn and chop the veggies and garnishes.  You can choose to add everything together in a bowl, or lay it on top like I did.  I just did this for looks, but it looks just as pretty when it’s all mixed!

Mix the cooked quinoa, lime juice, cumin, and salt.

Layer with onions, peppers, grapefruit, black beans, corn, avocado and cilantro. Place in refrigerator to cool.

It’s pretty, and fan-freaking-tastic!