black bean quinoa salad.

Tomorrow marks the first day of summer, and even though the weather's not quite as warm as I typically enjoy this time of the year (at least in Montreal!), I guess we'll have to take what we can get! It still beats -25 degrees celcius and snow up to my eyeballs! So now that summer is just around the corner (literally), the pool's are open, the BBQ's are getting fired up, and your friends have been calling to invite you over for a little summer shindig. They'll always tell you not to bring anything..."just bring yourselves!", but we all know that's bologna! Try showing up to someone's house with nothing but your smile and your car keys and the shame will slowly set in. Especially when you're the only ones who actually followed these instructions...trust me...I've been there. So besides your swimming trunks and a 12-pack of Corona's, why not bring a nice fresh summer salad. This recipe is light and flavourful and holds up a lot better than your standard romaine lettuce soaked in Ceasar dressing with a side of soggy croutons...but don't get me wrong...I still love that shit :)



Black Bean Quinoa Salad
(Serves 4-6)

• (1) cup of dry quinoa, rinsed
• (1) tbsp olive oil
• (1 3/4) cup of water
• (1) can of black beans, drained and rinsed
• (1) avocado, chopped into chunks
• a handful cherry tomatoes, quartered
• (1/2) red onion, diced
• (1) clove of garlic, minced
• (1) red bell pepper, chopped into chunks
• a small handful of cilantro, diced
• (1-2) limes, juiced
• (1) tsp cumin
• (1) tsp chili powder
• (1 1/2) tbsp olive oil
• salt, to taste
• a squirt of Sriracha Sauce (or any other hot sauce), optional

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Chop up all the veggies and add into a larger serving bowl. Note: if you're not planning on serving the salad right away, leave out the avocado until just before serving to prevent it from browning.

Prepare the dressing by combining the lime juice, oil, cumin, chili powder and salt. Whisk it aggressively. Adjust seasoning as necessary. If you like a little heat, feel free to add a little hot sauce right to your dressing, or leave out and squirt a little right on top of your salad. Again...totally optional, omit if you don't like things spicy.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add the minced garlic while the quinoa is still warm to allow it to cook slightly. 

Let the quinoa cool for about five minutes and then add to the veggie mixture along with the black beans, the dressing, and the avocado. Adjust seasoning if necessary. 

Serve with tortilla chips and a refreshing, cold beer.

Enjoy!