Lunch Recipe

Quinoa and Black Bean Salad

Scoop this salad onto a bed of fresh spinach.

INGRIDIENT

2 cups cooked quinoa

1 ½ cups cooked black beans

2 stalks celery, diced

¼ cup chopped red onion

2 tablespoons chopped preserved lemon

2 tablespoons extra-virgin olive oil

½ orange, zested and juiced

1 teaspoon apple cider vinegar

½ teaspoon agave nectar

½ teaspoon salt

1 pinch ground black pepper

1 pinch ground coriander

DIRECTION

Step: 1

Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.

Step: 2

Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

NUTRITION FACT

Per Serving: 277 calories; protein 10g; carbohydrates 39.8g; fat 8.9g; sodium 1065.5mg.

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