Since my vacation is drawing to a close, I’m trying to soak up every possible second of time I have left in Hawaii…so today my girl Brittany is covering for me and is here to share a delicious quinoa recipe with you guys!
A few things about Brittany:
- She has the most adorable southern accent and the sweetest personality!
- She’s probably my only friend that’s proud of me for not having any cavities last time I was at the dentist, since she works as a dental hygienist.
- She doesn’t live all that far from me and we’re been plotting a meetup ever since we met at Blend!
- We share a passion for health and nutrition and i LOVE chatting with her.
Hey Lean Green Bean Readers!
I’m Brittany, and I blog over at Delights and Delectables. I am thrilled to be guest posting for Lindsay. She is one of my favorite bloggers, and she has turned into a great friend! Lindsay and I met at Blend, and she is even more delightful in person! In my blog, I like to share recipes, all things fitness and health related, and random life events that Luvy (my husband) and I get into. J
If you know me at all, you know I love hot weather. It is glorious! When it gets hot out, I love quick meals that don’t heat up the house. Summer time salads are always my favorite, because they are so versatile. This is a staple around our house.
Confetti Quinoa Salad
- 1 cups quinoa, toasted
- 1 onion, diced
- 1 cup fresh or frozen corn
- 1 bell pepper, diced
- 1 can black beans rinsed and drained
- 3 big handfuls spinach
- ½ pint grape tomatoes, halved
- 2 tablespoons cilantro, chopped
- Sesame oil to drizzle
- A large avocado diced for garnish
- Sea salt to top
Slightly toast your quinoa in a pan for just a few minutes. Just make sure you don’t let it burn!
Meanwhile, bring 2 cups of water to a boil. Add in quinoa, reduce heat to low and let it simmer for 15 minutes or until you see the curly string separate from the quinoa. Drain.
While the quinoa is cooking, spray a plan with cooking spray or add 1 Tbsp of olive oil to the pan. Cook the onions until they are starting to soften 7-8 minutes. Then, add in corn. Cook just until corn is heated through.
Next, add in bell pepper, black beans, and cooked quinoa. Stir and allow this to heat through.
If you want to use sesame oil, which I HIGHLY recommend, you will drizzle about ½ a tablespoon over this and mix well. Then you will add in your cilantro and spinach and stir.
Finally, you are going to remove from heat and add in your grape tomatoes.
Garnish with avocado and sea salt and serve!
This is super quick and easy, plus it can be paired with fish or chicken for the meat lovers in your house! I’m sure you could use another grain if you can’t find quinoa in your area.
I hope you all enjoy! Feel free to drop in and say hi to Luvy and me anytime!
Thanks so much for having me, Lindsay!!
This looks like the perfect, easy dinner and I can’t wait to try it when I get home!!