My friend, Nicole, posted this one year ago, and I just got around to making it. The kids thought I was trying to poison them, but the three older boys ate everything. Milo and Ruby were not as adventurous. Maybe next time.
2 c. cooked quinoa (I cooked 1/2 cup quinoa in 1 cup water)
1 Tbs. olive oil
1 red onion, chopped
3 cloves garlic, minced
1½ tsp. cumin
½ tsp. oregano
1 to 2 tsp. chili powder, depending on heat preference
Dash cayenne pepper
Half each red, green and yellow bell peppers, chopped (I just used one whole yellow pepper)
1 15 oz. can black beans, drained and rinsed
¾ c. diced fresh tomato
2 limes
Salt and pepper to taste
6-8 oz. baby spinach
1 bunch cilantro
1/3 c. feta cheese (or cheddar if you prefer)
1 avocado, diced
Cook quinoa according to package instructions.
Saute onion in olive oil for 3-5 min. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; sauté an additional 2 min.
Remove from heat. Stir in the black beans and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill.
Roughly cut baby spinach into strips. Remove about 1 cup of cilantro leaves from the bunch, rinse and pat dry, and toss with the spinach. Divide spinach and cilantro mixture evenly among 4 salad plates. (I thought it would be more like 6 salad plates) Top each plate with a large scoop of quinoa salad.
Top each salad with tomatoes, avocado, and feta or cheddar cheese. Cut the remaining lime into slices to garnish the plates.
Makes 4-6 servings.
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