I made this quick quinoa salad for lunch yesterday and thought I would share it with you guys.
I used this recipe from skinny taste for the veggie and black bean portion of the salad, but eyeballed all of the measurements to my liking. I then poured cooked quinoa over the top and voila!, a convenient on-the-go lunch that's packed with protein.
Follow the jump for more :)
I love quinoa (it has so much more character than brown rice!) and make it all the time. Until yesterday, though I had never quite gotten the consistency just right. I came across a recipe while gathering quinoa meal ideas that called for sauteing the grain for a few minutes on its own before adding water and bringing the whole thing to a boil. This simple tip made all the difference! This last go-around my quinoa wasn't gritty as usual but perfectly fluffy and delicious.
These photos are missing one of the most important ingredients - avocado!- because I've held off from adding it until the last second. Who wants soggy, brown avocado in their salad? Not I! :)