Here’s a quick salad Yumi made for the dancers in one of her shows. It’s really easy to make and is quite good. And I say that not being a fan of quinoa.
The dressing is based on a recipe from Joy Filled Eats.
With that said, enjoy!
A note about the bowl, which was made by a local ceramic artist. Its finish is remarkably flawless and actually seems to be mass-manufactured, but it’s not. We were lucky to snatch it up before the other patrons at the show!
What you’ll need
- 1.5 cups quinoa, rinsed and ready to cook
- 1 15-oz can black beans
- 1 chopped tomato
- 0.33 cups red onion, finely chopped
- 1 avocado, roughly chopped
- 0.25 cups chopped cilantro leaves
- 3T olive oil
- 2T lime juice
- 2 cloves garlic, run through a garlic press or minced
- 0.5t cumin
- Pinch of salt
What to do
Cook the quinoa like you usually do. Or, add 2.6 cups of water to a medium lidded saucepan and stir in the quinoa. Heat over high heat until the water comes to a simmer, then reduce the heat to very low and cover. Cook the quinoa for about 10 minutes, until tender. When it’s done, fluff it up and let it cool completely.
Make the dressing while the quinoa is cooling: whisk together the olive oil, lime juice, garlic, and salt in a small bowl. Set aside.
In a medium bowl, carefully mix the quinoa, beans, tomato, avocado and onion. Mix in the dressing and serve cold or at room temperature.
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