Salads

Quinoa black bean lime salad

By Sari Huhtala

As a perfect protein, quinoa is the queen of wholesome plant-based meals. It contains all nine essential amino acids – the protein building blocks your body can’t produce on its own. Tossed with a few veggies for added nutrition, it makes a great base for a summer salad supper.

Quinoa black bean lime salad

  • 1 cup dry quinoa
  • 1 large carrot, grated
  • 2 cups kale leaves, chopped
  • ¾ – 1 cup black beans
  • Handful of cilantro, chopped
  • Handful of parsley, chopped
  • ¼ cup lime juice (fresh, or use bottled organic lime juice)
  • 1/8 cup olive oil
  • 1 tbsp raw honey
  • Salt and pepper

Add 1 ¾ cup water and 1 cup uncooked quinoa to a saucepan and bring to a boil. Simmer, covered, for approximately 15 minutes. Remove from heat and fluff with a fork, and allow to cool. Add quinoa to a medium size bowl, then add grated carrots, chopped kale, cilantro and parsley. Cooked sweet peas or cooked edamame also adds a nice twist to this salad.

Toss lime juice, olive oil, honey and salt and pepper in a small mason jar, cover and shake. Pour dressing over salad and stir well.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca 

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