What's for dinner? ... Black Bean Quinoa Salad
Recently, I have been wanting to aim to make a meatless meal every week but since we have never really done this before in our home - starting out with a meatless meal every two weeks. Found the inspiration for this meal in Savory, Giant’s recipe book free with store card membership. Click here to view the online recipe that inspired this meal.
One night I was flipping through this magazine while watching Criminal Minds one night and thought all of the flavors sounded delicious and would be amazing on top of a romaine lettuce salad. It was my goal though to do as much prep ahead as I could as well as make a large amount so I can have leftovers and maybe even freeze - therefore the recipe from Savory was an inspiration but below is much more what I followed.
Black Bean Quinoa Salad
1 ½ cups cooked quinoa (made this in the morning)
1 can black beans (drained and rinsed)
1 can corn (drained and rinsed
1 onion chopped
1 red onion chopped
3 large peppers chopped (multi-color)
2 heads of romaine lettuce
2-4 TBS cilantro rough chop on top
¼ cup of mayo
2-3 TBS of hot sauce
1 lime juiced
Separately drain and rinse the corn and black beans they will be added at different times.
Sautee the white onion in some olive oil until transparent. Turn up the heat and add in the corn kernels to give a char. Once they have gotten a nice char going add in the cooked quinoa to begin to warm as well as the chopped peppers and red onion. Add some water 1-2 TBS and cover with lid to speed up the cooking process, stir occasionally. Lastly, add in the black beans to warm through, try not to stir much to avoid breaking them open.
Serve over a large chopped romaine salad with dressing drizzled on top. Or toss with dressing and serve cold as a side.