Quinoa, tomato, and black bean salad with cumin

This is a great salad to eat on it's own, in a burrito, or turn into a tostada topped with this salad, some fresh avocado, and cabbage.

1 c quinoa
2 c water
1/4 evoo
2 limes, juiced
2 t ground cumin
1 t salt
.5 t red pepper flakes
1.5 c halved cherry tomatoes
5 green onions chopped
1 (15 oz) can black beans
1/4 c chopped fresh cilantro

1. Bring quinoa and water to a boil in a saucepan. Reduce to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10-15 minutes. Set aside to cool.

2. Whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a bowl.

3. Combine quinoa, black beans, tomatoes, green onions together in a bowl. Pour dressing over mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in fridge.

* You can add a handful of chopped kale for extra greens.

Roasted Sweet Potato, Wild Rice and Arugula Salad

This was quick, tasty, and perfect for a summer night. Yum!


The Salad Part

- 2 c cooked wild rice (about 1/2 c raw)
- 2 large sweet potatoes, peeled and diced (3-4 c)
- 1 T olive oil
- 1 T chili powder
- salt and pepper to taste
- 3 c arugula
- 1/2 c cashew pieces (or whatever nuts on hand)

1. Cook wild rice (1/2 c to 1.5 c water, boil for 30 minutes). Cool and mix with a bit of the lemon dressing and refrigerate.
2. Mix sweet potatoes with olive oil and chili powder. Roast at 350 for 20-25 minutes
3. Combine arugula, sweet potatoes, wild rice, and nuts with lemon dressing, and bam. It's so good.


Lemon Dressing

Blend together:
- 1/4 c freshly squeezed lemon juice (2 lemons)
- zest of the 2 lemons
- 1/3 c good quality olive oil
- 2 t agave nectar
- 2 cloves garlic
- 1/4 t salt

Lemon dressing

My new go-to lemon dressing recipe. Yum!

- 1/4 c freshly squeezed lemon juice (about 2 lemons)

- zest of the 2 lemons

- 1/3 c good quality olive oil

- 2 t agave nectar

- 2 cloves garlic

- 1/4 t salt

Blend in the Vitamix - refrigerate.