There are a handful of foods that I really don’t like but that I feel like I should. Grapefruit is one of them. Its bitter aftertaste really, really, really turns me off. However, probably because it’s so healthy, I keep trying it, hoping one of these days I’ll actually enjoy eating it. I love the scent, and I even love things like grapefruit flavored lip-balms. But the real thing has never been something I’ve enjoyed.
In yet another attempt to like this fruit, I tried this recipe, which includes grapefruit as an ingredient but doesn’t feature it. And I am VERY HAPPY to report that this recipe was a definite winner! I can’t believe I’m saying this, but I even enjoyed the grapefruit part of it (miracles can happen, people).
Like the other quinoa recipes I’ve posted, this one could make a delicious side, lunch, or light dinner. Not only do the citrus flavors make it refreshing and the avocado makes it creamy, it’s also a very aesthetically-pleasing dish and is packed full of protein from the quinoa and beans.
This recipe comes courtesy of Jeanetteshealthyliving.com, and I HIGHLY recommend making this if you like quinoa and are craving something light, fresh, healthy, and cool. It’s definitely going into my regular rotation and I can tell it’s going to be a new favorite.
Quinoa Citrus Mango Avocado Black Bean Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4-6
(Jeanette says a red bell pepper would be a nice addition too, though I skipped it)
Ingredients:
- 2 cups quinoa, cooked
- 1 1/2 cups cooked black beans (I just used a 15 oz can)
- 1 fresh mango, flesh cut into cubes
- 1 avocado, flesh cut into cubes (I used 2)
- 1 grapefruit, segmented and cut up
- 2 oranges, segmented and cut up
- Juice of 1/2 a lemon (I used the juice of a full lemon)
- 1 scallion, minced (I used 2)
- a few drizzles of extra virgin olive oil (I added extra)
- 1 tablespoon raw honey (I doubled this)
- Sea salt, to taste
Directions:
- Toss all ingredients together and serve.
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