A nourishing blend of quinoa, black beans, and colorful vegetables with a tangy poppy seed dressing.
# What You Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup yellow bell pepper, diced
06 - 1 cup cucumber, diced
07 - 1/2 cup red onion, finely diced
08 - 1 cup baby spinach, roughly chopped
09 - 1/4 cup fresh cilantro or parsley, chopped
→ Dressing
10 - 1/3 cup extra-virgin olive oil
11 - 3 tablespoons freshly squeezed lemon juice
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 tablespoon poppy seeds
16 - 1/2 teaspoon sea salt
17 - 1/4 teaspoon black pepper
→ Optional Toppings
18 - 1/4 cup feta cheese, crumbled (omit for vegan)
19 - 1 ripe avocado, sliced
# Directions:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, yellow bell pepper, cucumber, red onion, spinach, and chopped cilantro or parsley.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, apple cider vinegar, Dijon mustard, poppy seeds, sea salt, and black pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat evenly. Adjust seasoning as necessary.
05 - Top with crumbled feta cheese and sliced avocado if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.
