So I was inspired to create this recipe when my former roommate Corinne brought a similar (and equally delicious) salad back to school with her that her mom had made. I had no recipe but decided I wanted to recreate it. I literally ate the whole batch myself in a couple days when I made it at school. Trust me, it’s addicting.
Quinoa and Black Bean Salad
Cook 1 cup quinoa and 2 cups water on the stovetop. Catch up on reading blogs. Remember that you are cooking something on the stove and check on quinoa to make sure you haven’t burned it
yet. Stir and let cool in a big mixing bowl.
Push aside all the junk on the island to take iPhone pictures of produce. Carefully arrange tomatoes (from Maine!!) so the light hits them just right. Then remember you’re only taking pictures with an iPhone so it probably doesn’t matter.
Remind yourself to remove stickers from produce so it doesn’t accidentally end up in the salad. By the way, I only used 3 of these tomatoes.
Scrape the seeds from the peppers into the trash can while wondering why in the world the trash smells so bad.
While you’re at it, remove the seeds and pulp from the tomatoes as well.
Chop the peppers and tomatoes and dice half a red onion that you almost forget to take the skin off of. Arrange in piles on cutting board, placing the red pepper and red tomatoes on either side of the green pepper so it looks better. Give up when you don’t know what to do with the onions.
Drain and rinse a can of black beans that were purchased from your favorite grocery store.
Add beans and vegetables to quinoa and mix. Realize that you forgot to take off a sticker from one of the peppers and fish it out of the salad.
Make the dressing: squeeze the crap out of two questionable looking limes and collect the juice in a small mixing bowl. Add a few glugs olive oil (maybe 1/4 cup), some salt, and some pepper. Whisk vigorously while thinking about how great of an arm workout you’re getting. Add in some finely minced cilantro (I used half the bunch).
Pour dressing over salad and mix so that everything is coated. Dish out three lunch-sized portions to hide in the back of the fridge because you’re worried your sister is going to eat the entire bowl while you’re at work. Cover, refrigerate, and cross your fingers that it lasts longer than a couple days.