Quinoa salad with black beans

This dish is visually appealing and very nourishing.

Flickr user cookbookman17 (CC BY 2.0)

In addition to antioxidants, each cup of black beans provides 15 grams of protein and fiber. Black beans also contain small amounts of omega-3 fatty acids about 3 times as much as other beans. The cilantro not only adds depth to the flavor, but also has been shown to aid digestion and sooth inflammation. The cumin enhances the taste of the salad while promoting the assimilation of other foods. You can also substitute or add a variety of other ingredients such as dark green leafy vegetables and scallions.
 
Prep

• 1½ cups quinoa
  
• 1 can black beans
• 3 cups chicken broth
• 1 avocado
• 2 carrots
• 3 dates
• ½ cup cilantro
• 2½ limes

Rinse and drain quinoa and beans. In a saucepan, bring broth to a boil, add quinoa, cover and simmer on low heat until all the water is absorbed and quinoa is tender, about 10 – 15 minutes. Allow to cool.
Peel and chop avocado. Grate carrots. Chop dates and cilantro. Juice limes.

Dressing

• 1½ tablespoons apple cider vinegar
  
• 1 teaspoon cumin, or more to taste
• ⅓ cup extra virgin olive oil
• ¼ teaspoon salt

In a small bowl, combine lime juice, vinegar, cumin, oil, and salt; whisk.

Salad

• ⅓ cup goat cheese crumbles
  

In a large bowl, mix cooked quinoa, beans, avocado, carrots, dates and cilantro. Pour dressing over quinoa mixture, sprinkle in crumbled goat cheese, toss gently.

Serve
Dish onto plates, enjoy!

Preparation: 30 minutes
Serves: 4