One day as an assignment for a class I was tasked to make a quinoa salad recipe that used a type of bean. I chose black beans and immediately started thinking of the things i could add: corn, onions, peppers, avocados, and so many others. I then created the recipe and shared it with my class, they loved it. i had created a Mexican style quinoa salad, something that not many other people did as most used garbanzo beans and made something that tasted extremely fresh with the produce i had available, I made this in the late fall to early wintertime of the year.

tragedy struck as I had lost the original recipe i had written down so every time I made this after the initial time i was going off of some pictures that i had taken. i made it for my family and a summer camp i was working at and every time that tried it loved it but each time i made it i changed something about it but never had the chance to write it down. so over thanksgiving week i finally took the time to come up with a new and final version of the recipe and that is what i am providing here.

Tools needed:

small pot or steamer
knife
cutting board
measuring cups
measuring spoons
juicer
Large Bowl

Ingredients:

1 Can of Black Beans
1 Cup of Dried Quinoa
1/2 Onion, Diced
1-2 Avocados, Diced
3 Tbsp Lime Juice
Zest of One Lime
1/2-1 Tsp salt

Rinse and cook your quinoa using your preferred method, I boiled mine with 1 1/2 cups of water but you can also use a rice cooker, then let it cool and prep the rest of your vegetables.

Rinse your black beans and start dicing your vegetables, zesting and juicing your lime.