make something monday :: black bean quinoa salad

I know I just posted a recipe last week for make something monday and had planned on doing a craft tutorial but I have received several email requests for this black bean and corn quinoa salad that I mentioned in my dinner at eight post a few days ago so I thought it would be a fun one to share with all of you today.

This recipe was truly one of those throw it all together and see how it turns out kind of meals and luckily I thought to write it down afterwards because we loved it so much. It makes a huge batch and stores well in the fridge for a few days to snack on or to pack Chris for lunch and it is yummy in a wrap or with some grilled chicken on top. It's really hearty and has a strong Mexican flavor that I love I hope you love it too!!

I also wanted to thank you guys for leaving such kind, heartfelt comments on my last post about being sick and weary they made me teary eyed and so happy to know that I can come and be real and honest in this space too!

I hope you all have a wonderful day today and I will be back shortly with some more fun stuff to share! xo

Mexican black bean quinoa salad

1 cup of quinoa soaked for 15 min or so in water, drain well.

1 ½ cups of water added to the soaked and drained quinoa and a tsp or so of salt bring to a full boil, cover and turn to low and let sit for 15 min. Turn off heat and let sit another five min and then fluff with a fork. (can be made ahead and stored in the fridge)

When ready for salad –

Mince 1 jalapeno, 2 cloves of garlic and 1 small red onion (or half onion if big). Saute in olive oil, for a few minutes. Add two bell peppers that have been sliced thin. Saute a few minutes longer until softened. Add 1 tsp. cumin and 1 tsp coriander, stir and remove from heat.

Add quinoa to a large bowl followed by a can of drained black beans and a can of drained corn. Toss in the sauteed veggies and mix together.

Add 1 diced tomato

For the dressing use the juice of 1 lime (2 Tablespoons), ¼ cup of olive oil (less is fine), tsp or so of salt and a dash of cayenne pepper. Mix well and dress the salad and then top with cilantro if desired!