Veggie-Loaded Black Bean Quinoa Salad

I had a few girlfriends over this weekend to celebrate my birthday, and I made this loaded quinoa salad to enjoy as part of our potluck dinner. It's a nostalgic recipe that my mom used to make a lot, and it's absolutely perfect for a summer picnic or bbq for a crowd.  

You can make it fully ahead of time, it lasts for a few days in the fridge, dressing and all, and it's fibre-and protein-loaded. This is the recipe I would make if I wanted to make sure I had something healthy and filling to eat at a bbq- whether you have dietary restrictions or you're on a weight loss journey… make friends with this salad and you'll never be hungry at a social gathering again.

Also makes an incredible meal prep recipe if you wanted to make 3-4 days of lunches in one go. I’ve provided you with the recipe as I made it recently, but it’s versatile: you can make it with any veggies you have lying around, and add additional protein like grilled chicken or herbs like cilantro or mint for more flavour.

INGREDIENTS:

1 cup uncooked quinoa, cooked according to package instructions and cooled fully (I like to cool on a baking tray to avoid mushy quinoa)

1 small can black beans

1 small can corn

1/2 cup finely diced red onion

1/2 cup finely diced red or yellow bell pepper

1 large navel orange, peeled and diced into small cubes

1/2 cup seeded and small diced cucumber

1/2 cup seeded and small diced roma or cherry tomatoes

DRESSING:

Juice of 2 small limes

1/3 cup olive oil

1 small clove garlic, finely minced

1/2 tsp ground cumin

1 tsp honey

1 tsp sea salt

DIRECTIONS:

1. In a large mixing bowl combine quinoa, beans, corn, onions, peppers, oranges, cucumbers and tomatoes. Toss well to combine.

2. In a small mason jar, combine all dressing ingredients and shake well. Combine with salad and toss well. Lasts up to 4 days covered in the fridge.