Quinoa Citrus Salad

In addition to the Enchiladas that I brought to the Cinco de Mayo parties, I also made a quinoa salad, inspired by one of my favorite blogs, Eat, Live, Run‘s Black Bean, Quinoa, Citrus salad. Unfortunately, I didn’t get to add grapefruit, which would have been delicious, but the lime juice made up for the citrus portion. I added basil to the recipe because I am never able to avoid adding basil when I have it in my fridge!

Quinoa Citrus Salad
1 cup quinoa
2 cups water (or chicken or vegetable broth)
1 can black beans, rinsed and drained
1 cup corn
1/2 small onion
1 red pepper
1 bunch basil, minced
1 bunch cilantro, minced
3 tablespoons lime juice
2 tablespoons olive oil
2 tsp. cumin
1/4 tsp. salt

Directions

Bring quinoa and water to a boil. Cover and let simmer for 15 minutes, or until fluffy. Set aside to cool once cooked
Place black beans, corn, onion, pepper, basil and cilantro in a bowl. Toss until well combined.
Add lime juice, cumin, olive oil and salt. Mix well with quinoa.
Chill in fridge (I like it cold, but you can eat it warm if you want!)

This turned out as a delicious appetizer that you could dip with veggies, chips, or eat plain. It made enough for me to bring to two Cinco de Mayo parties, and also a little tupperware amount for me at home! I just love all the colors and textures that the salad has.

toss it all

add lime juice, cumin, olive oil and salt

so pretty and delicious!

My roommate was quite domestic that day, I am so proud of her! :) She made a delicious taco dip and also made her first attempt at sangria and in my opinion, was quite successful. She used Stella Rosa, a bottle of Cabernet, strawberries, oranges and basil… Take a look!