If I find myself with a free Sunday night, I like to prepare some meals for the week. Basically I'll pick one dish, be it a soup or salad, that I can bring to work for lunch on Monday, Tuesday, and Wednesday. Since I'm continuing with my ongoing efforts to eat healthy, last Sunday I threw together a hearty and filling black bean and quinoa salad.
This flavorful, slightly spicy salad is packed with vegetables. It's seasoned with a sherry vinegar, soy, and lime vinaigrette. It proved to be a satisfying midday meal, but it would also make an excellent side dish to fish or chicken. Check out the protein-rich recipe when you read more.
Modified from Food & Wine Ingredients 1 cup quinoa, rinsed Directions Serves 8. Make Ahead: the black bean–and–quinoa salad can be refrigerated overnight.
Black Bean and Quinoa Salad
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (15 ounce) can of black beans, drained and rinsed
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro
Modified from Food & Wine
1 cup quinoa, rinsed
Make Ahead: the black bean–and–quinoa salad can be refrigerated overnight.