Mexican Quinoa Salad

What a week!  Last week my boyfriend, brother, sister-in-law and I all went to Louisville, KY to tour the bourbon trail.  It was a fantastic week of delicious food and delicious drinks.  But with the last 5 days consisting of mostly meat and liquor I figured something light and healthy would be the best way to start out this Monday.  So I made my favorite vegetarian entree.  Quinoa, black beans, tomatoes, avocados… what else could you need?!

This salad was actually one of my favorite meals in college.  It is super quick to make and you can prepare a large batch, save it in an air-tight container in the fridge, and eat it throughout the week.  Make this on a Sunday night and you have lunch for the whole week ready and waiting.  Which is just what I need this week!

This salad is pretty easy going… don’t like tomatoes – leave them out and use more peppers or add mangos… need more protein in your diet – add in some grilled chicken or steak… don’t like quinoa – use brown rice!  No joke, this is pretty easy and tasty too!

Quinoa Salad Chipotle Style

Ingredients
yields 4-6 lunch time servings
1 cup quinoa, prepared according to instructions on the box
1 15oz can black beans, drained and rinsed
1 medium tomato, chopped
1/2 medium bell pepper, chopped (I used orange for color but any pepper will do)
1/2 jalapeno, minced (seeds removed if you don’t like things spicy).
2 cloves garlic, minced

1 medium avocado, chopped
1 small bunch fresh cilantro, chopped
1 t. cumin
1/4 t. cayenne pepper
1/2 t. salt
1/4 t. pepper
1 small lime

Directions
1) Prepare quinoa according to directions on the package.  Set aside to cool.

2) Rinse and drain the black beans and place into a large mixing bowl with the quinoa.

3) Add the chopped/minced veggies and the cilantro to the bowl.  When chopping the cilantro use only the leaves and stop when you get to the part that is just stem.  Since cilantro bunches vary widely in size I would recommend about 1/4-1/3 cup fresh cilantro.

4) In a small bowl mix together the cumin, cayenne, salt, and pepper and sprinkle over the top of the salad.  Toss the salad lightly.  Dress with the juice from one small lime.  Toss lightly again.

**Storage tip** Avocados brown easily when exposed to oxygen.  To keep your salad looking fresh store in a airtight container without much space at the top.  The lime juice should help to keep the avocado from browning too quickly but if you let it sit for more than a day you may see some discoloration.  It will still taste fine and be safe to eat, just not as pretty.