Spring Cleaning #3: Quinoa and Black Bean Salad

Hello, dear readers! This is the easiest of recipes, and is great if you want a shot of summer in the middle of the winter. I don’t even know if I can call it a recipe, basically put everything together in a bowl and mix! Cooking the quinoa is what takes the longest, once that’s cooked throw some beans, shallots, corn, spices, and lime in a bowl and you’re ready! I cooked the quinoa in the morning and created this when I got home from work one evening. In five minutes, dinner was served! I served it over greens as a vegetarian dinner, but it would make a nice side salad with a piece of chicken or pork, too.

Quinoa and Black Bean Salad
2 cups cooked quinoa
1 cup black beans
1/2 cup or so, frozen corn, thawed
1/2 cup or so, frozen edamame, thawed
2 tablespoons minced shallots or sliced scallions
Juice of 1 lime, or to taste
1 teaspoon cumin, coriander, or a combination of the two

1. Bring two cups of water to a boil. Add 1 cup quinoa and gently cook for about 15 minutes, or until water is absorbed. If the quinoa is done cooking and there is extra water, be sure to drain it.
2. In a mixing bowl, add quinoa, black beans, corn, shallots or scallions. Mix. Add lime juice to taste and spices. Mix and serve.

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