I’m constantly on the hunt for hearty lunches I can make ahead, bring to work and hopefully even have a bit left over for dinner. This superfood salad fits the bill in every way and is full of fresh flavors and some of my favorite ingredients (avocado! shrimp! quinoa! black beans!)
I hope you have a lovely weekend! I am heading to DC to spend the Easter weekend with my godmother- can’t wait!
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
- Cook quinoa according to package directions. Set aside to cool.
- For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
- Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.
[Recipe and image via Iowa Girl Eats]