So this week’s cooking post was a little later than usual. I’ve been doing a 3-Day cleanse, and I felt that it was just cruel to myself to cook anything delicious that I couldn’t eat. The cleanse went really well and I ended up losing about 7 pounds that were packed on as a result of my fun Girls Weekend and back-to-back family birthdays with tons of good food and delicious cake. (For more information on the cleanse, just message me on Twitter @Kelli_CCWT or my Can Cook, Will Travel Facebook page. I’d be happy to share information on what I did…it was really easy.)
Thursday couldn’t come soon enough! I was excited to eat food regularly again, but I was also really excited to try out this recipe. I am a HUGE fan of quinoa. It’s a healthy grain that my mom introduced me to about 3 years ago. I’ve cooked a little with quinoa, and I was happy to find this recipe to carry me along my “Learning to Love Salads” journey. See, it doesn’t have to just be leaf salads!
I stumbled across this recipe, which is from a site called Eating for England. Based on how delicious it was, I’m sure I’ll be “stumbling across” a few more recipes here over time. The breakfast section of the site alone looks divine!
This recipe was a cinch to make. It took about 30 minutes and easily was done over my lunch hour. You could eat the dish slightly warm or cold. The Southwestern flavors of the dish with the black beans, cherry tomatoes, avocados, cilantro, and lime work perfectly together. A little chopping is required while the quinoa cooks and the lime-cumin dressing gets whipped together in a couple of minutes. Before you know it, I was digging in and enjoying!
I’ve shared leftovers of this salad with my roommate and my sister and they both loved this dish, as did I. It exceeded my expectations and I am slightly bummed that the leftovers are nearly gone…sigh. Twist my arm, I’ll just have to make more!
Please, please click here for this recipe and my step by step instructions. You will not be disappointed!