Black Bean Quinoa and Citrus Salad

If you're looking for the perfect welcome to spring and warmer weather recipe, your search ends here. There are a handful of quinoa recipes that I've posted on here previously, but this is another that I'll be adding into the meal rotation. The combination of fruits and vegetables adds a flavorful dimension that has each bite packed with taste. 

Black Bean Quinoa and Citrus Salad

recipe from eat live run

ingredients:

salad:

2 15-oz cans black beans, drained and rinsed

1/2 red onion, minced

2 large grapefruite, divided into segments nad chopped

1 red bell pepper, diced

3 ears fresh corn, kernels chopped off

1 cup uncooked quinoa

1 small bunch of cilantro, minced

1 large avocado, diced

dressing:

juice of 3 limes

3 T olive oil

2 tsp. cumin

1/4 tsp sea salt

Directions:

Bring quinoa to a boil with 2 1/2 cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.