Vegan Option:

CITRUS QUINOA & BLACK BEAN SALAD

This salad is a fiesta of flavors sans the lavender. Quinoa, black beans, corn, and cherry tomatoes come together in a lively lime and cilantro dressing. It's a symphony of fresh, tangy notes with a hint of chili for a kick, capturing the essence of a vibrant French market in the summertime.

CITRUS QUINOA & BLACK BEAN SALAD RECIPE

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped cilantro
  • 2 limes, juiced
  • 1/4 cup olive oil
  • 1 tsp chili powder
  • Salt and pepper, to taste

Instructions:

1. Cook Quinoa

> Rinse quinoa under cold water.
In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.

> Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

> Fluff with a fork and allow to cool.

2. Prepare the Salad

> In a large bowl, combine the   cooled quinoa, black beans, corn, cherry tomatoes, and chopped cilantro.

3. Make the Dressing

> In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.

4. Toss

> Pour the dressing over the salad and toss until everything is well coated.

5. Chill & Serve

Refrigerate for at least an hour before serving to let the flavors meld.