Oh lookie… I made another salad.
We are being so healthy recently. Did I mention we wake up with a green juice every morning? Taylor doesn’t even recognize us anymore. And who could blame him. We haven’t consumed a single slice of fried bacon in god knows how long.
Wait, this is wrong, this is very wrong. Bacon will be consumed very soon. This whole healthy thing is actually a freak accident. We have been so excited about all the farm fresh produce that we haven’t gone to the grocery store in a while. This is obviously a good thing, just don’t tell my husband that. He doesn’t want to be mistaken for a vegetarian. But given our recent food intake you may be misled.
This quinoa salad recipe came into my head about 30 minutes into picking string beans for the first time this season.
Picking beans is not as glamorous as my lovely husband makes it look. It is literally a back-breaking activity. And for some reason we are ALWAYS picking beans. From now until September our backs will never be the same.
Thank god we have delicious string bean salads to take our minds off the pain.
Quinoa and steamed vegetable salad:
1 cup cooked quinoa
1 cup string beans, trimmed
1 large summer squash, sliced into 1/4 inch rounds
1 medium-sized zucchini, sliced into 1/4 inch rounds
1 large red bell pepper, chopped
1 cup black beans, rinsed and drained
1/4 cup chopped cilantro
1/2 a ripe avocado, diced
1/4 cup diced red onion
dash of crushed red pepper flakes
1 tbs extra virgin olive oil
the juice from 1 lime
salt and pepper to taste
Cook your quinoa.
While that is cooking steam your veggies. Once quinoa is done cooking add black beans and diced red onion.
Once veggies are done steaming (about 7 minutes) add them to the quinoa mixture. Mix well and add olive oil.
Divide salad into bowls. Garnish with crushed red pepper flakes, avocado, cilantro, lime juice, salt and pepper.