Black Bean and Quinoa Salad

After baking 50 cupcakes for a summer school event, then following that up with cake, frosting, and fondant this weekend, I was ready for a good, healthy meal.

My favorite weeknight dinners are always the ones that just require a single bowl and fork or spoon. This one is awesome because it’s full of protein, and it gets a nice kick from the salsa verde. I don’t know why I don’t keep tomatillos around the house more often because they make the BEST salsa!

Recipe:

salsa
4 medium tomatillos, papery husks removed, halved
3 garlic cloves, peeled but left whole
1/2 cup chopped fresh cilantro
1/2 tsp salt
2 chopped serrano chiles (or less if you’re not into spicy food)
1/4 cup water

salad
2 cups water
1 cup quinoa
juice of one lime
2 cups black beans, rinsed and drained
1 large tomato, diced
1 avocado, diced
chopped cilantro, for garnish

First, make the salsa. Put the garlic and tomatillos under the broiler until softened slightly and browned in places. Transfer to a blender and add the cilantro, salt, chiles, and water. Blend until nearly smooth. Set aside.

Bring the water to a boil in a covered pan. Add the quinoa, stir, and turn the heat down to low. Simmer, covered, until all the liquid has been absorbed, about 15 minutes. Let stand for a few minutes, then add the lime juice and fluff with a fork. Let cool.

In a large bowl, toss the cooled quinoa with the black beans, tomato, and avocado. Stir in about half the salsa, taste, and add more if desired. Serve garnished with chopped cilantro, and pass the remaining salsa on the side.

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