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Quinoa and Black Bean Salad with Cilantro-Lime Dressing

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I love it when I can throw together a delicious AND nutritious meal in no time. This is one of my favorite “go to” meals when I don’t have a lot of time to spend in the kitchen. The Quinoa + Black Beans = mucho protein, and the lime + cilantro = alkalinity and detoxification. The corn, tomato, and cucumber add a great texture and round the flavor profile perfectly. This is a light summer dish that you can make over and over again! I recommend making extra to have for leftovers.

 


Eden Organics is a dream come true for me. I always have my pantry stocked with a variety of their beans, because soaking and cooking beans isn’t always convenient. However, if you only have dry beans please do not skip soaking them!! Unsoaked beans wreak havoc on your digestion, and I can’t have that. Simply soak your black beans in purified water with 1 tsp. apple cider vinegar for 18-24 hours (overnight). When you are ready to make your meal, rinse the beans well and cook for about 45-60 min. You can always prepare your beans ahead of time, as well.

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This recipe is extremely versatile. You can serve it immediately, or let it marinate in the fridge and eat it as a cold salad. You can also add a different bean, throw in some olives, and other spices. I left the measurements pretty loose since I typically season as I go and adjust until I get the right flavor. Feel free to experiment.

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Does your mouth water just looking at this picture? Mine does. Do you have a favorite Quinoa summer dish you absolutely love? If so, please share in the comments section. And as always, if you enjoyed this post and would like more recipes like this, please join me on Facebook, Twitter, Instagram and Pinterest.

 

 

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