This salad will provide your mind and body  with high quality protein, iron, fiber and carbohydrates to keep you fueled all day.  Just like the Inca warriors.

 

INGREDIENTS

The Salad

1 Cup Quinoa cooked

1 Cup Black Beans, cooked

1 Pint Grape Tomatoes, sliced in half

5-6 Green Onions, chopped

1/2 Bunch Fresh Cilantro, chopped

 

The Dressing

1/4 Cup Olive Oil

1/4 Cup Fresh Squeezed Lime Juice

1 Tbsp Ground Cumin 

 

DIRECTIONS

1.  Rinse and soak black beans for about 8-10hrs before cooking.  Rinse quinoa and soak for about 15-20 mins before cooking or for 8-10hrs if you want a shorter cooking time

 

2.  Cook black beans and quinoa in separate pots (see below for cooking time)

 

3.  While black beans and quinoa are cooking, slice tomatoes, green onions and cilantro, set aside

 

4.  Add olive oil, lime juice and cumin to a blender and blend, set aside

 

5.  Remove cooked quinoa, strain and rinse

 

6.  Remove black beans, strain and rinse

 

7.  Add quinoa and black beans to a bowl and mix together, add tomatos, green onions and cilantro mix together

 

8.  Pour dressing over salad and mix together

 

9.  Serve immediately or place in fridge to enjoy later

 

FBR TIPS

• Black Beans that have been soaked take approx 1.5-2hrs to cook

• Quinoa usually takes around 30-35 mins after soaking for 15mins.  If soaked for 8-10hrs approx 10-15mins 

• Soaking initiates the sprouting process making beans and grains more digestible

• 3Instead of using fresh black beans, you can use canned but make sure you rinse them and buy organic if possible

 

 

Great for lunch or dinner or ideal pre and post workout meal!!

 

 

 

 

 

Vegan Black Bean and Quinoa Salad

With Cumin Lime Dresssing