Here’s a shocking statement: It’s easier to eat better when you have healthy food on hand.
This salad was inspired by a few things.
-A very eager bodyrocker wanting to eat clean.
-An attempt to resist the remaining hand pies.
–Kate’s recent recipe.
I love having salads like this on hand to eat a little bit of with different meals. It’s perfect when you’re in a time crunch for dinner and can just scoop some on a plate as a side and it’s great for lunch by itself or with something like a goat cheese quesadilla (note to self: why don’t I eat more of those?!).
This salad, like my marriage, is all about opposites attracting. It’s sweet and tangy at the same time from the fig balsamic vinegar (regular balsamic will work just fine) and the fresh cranberries. And it’s soft from the cooked quinoa & black beans and crunchy from the raw peppers & celery.
I’ll let you guess who’s the sweet and who’s the soft one over here.
- 1 cup red quinoa
- 2 cups liquid (I used 1 cup water, 1 cup vegetable broth)
- 1 clove garlic, smashed
- 4 stalks celery, diced
- 1/2 yellow pepper, finely chopped
- 1/3 cup fresh cranberries, chopped
- 3/4 cup black beans, drained and rinsed
- 1/2 teaspoon coriander
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup parsley, chopped
- salt & pepper to taste
- Rinse quinoa and combine with cooking liquid and smashed garlic clove in a small saucepan. Bring to a boil and then reduce to a simmer until all liquid is absorbed and fully cooked (about 25 minutes)
- While quinoa is cooking, combine celery, peppers & black beans in a large bowl.
- Once quinoa is cooked, add to large bowl and toss to combine.
- Let cool for about 5 minutes before adding remaining ingredients and tossing to combine.