Recipes

mexican double bean & quinoa salad with arugula

Vacations are the best, but readjusting after a long vacation can be a little bit of a struggle. Zack and I took our delayed honeymoon last week and had the most amazing time checking out the West Coast but I knew I wanted to keep everything as simple as possible this week, including meals. Enter this Mexican Double Bean & Quinoa Salad with Arugula –  its fresh, flavorful, simple and nutritious.

 

This salad follows the basic template for any good quinoa salad… protein, veggies, leafy greens & the grain itself, while the lime juice and avocado amp up the flavor and keep you coming back for more. Here we served the salad alongside some pan fried wahoo (thanks dad!) and baked tofu that I crisped up in a skillet.

Looking for more quinoa salads? Try this lemony one or this mediterranean one!

 

Mexican Double Bean & Quinoa Salad with Arugula

Serves 2-3 as a meal-sized salad, 4 as a side

Salad
1/2 cup uncooked quinoa, drained & rinsed
1 15-oz can (or 1.5 cups cooked) black beans
1 15-oz can (or 1.5 cups cooked) pinto beans
1 small red bell pepper, diced
1 small jalepeno pepper, seeded and diced
1/2 medium red onion, diced
2-3 cups arugula
1/2 cup fresh cilantro, chopped
1/3 cup lime juice
1 tbsp grapeseed oil (or other neutral oil)
1/4 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground pepper
1 avocado

Preparation:
Add rinsed and drained quinoa to 3/4 cup water, bring to a boil, cover and reduce to a simmer, cooking for 12-15 minutes. Turn off heat and let quinoa rest for 10 minutes while you prep everything else.

Drain and rinse the black beans and pinto beans and pour them to a large mixing bowl. Add the peppers and onion, arugula, cilantro and cooled quinoa, and stir to combine. Stir in the lime juice, grapeseed oil, cumin, salt & pepper. Finally, cube the avocado and gently fold it into the rest of the salad. Adjust the salad to taste – adding more lime juice, salt or pepper as desired.

Serve immediately, or place in the fridge until you’re ready to serve – if you’re making this more than an hour in advance I’d recommend waiting to add the avocado so it doesn’t brown in the salad.

Notes:
This salad will keep in the refrigerator for 1-2 days, any more than that and the avocado will brown and spoil.