Cumin Lime Black-bean + Quinoa Salad

Summer and the later summer rains or monsoon season calls for light, yet nourishing foods. This yummy summery-feeling & light salad whilst also being grounded and predominantly cooked, to pacify Vata.

There’s a few elements going on with this delicious salad, but the result is worth it!

Ingredients

1 cup quinoa

2 cups veggie broth (or water)

1/8 tsp turmeric

1 cup black beans - soaked, drained & cooked

1 1/2 cups coriander, finely chopped

1 large chopped & roasted sweet

potato (or 3 medium carrots)

1 red onion, thinly sliced

fine grain sea salt & black pepper, to taste

For the dressing

5 tbsp fresh lime juice (about 2 limes)

4 tbsp ghee (or extra-virgin olive oil)

2 large cloves garlic, minced

2 tsp ground cumin

2 tsp maple syrup

fine grain sea salt, to taste

optional sliced avocado or toasted rye bread, to serve

Process

1. To prepare the quinoa - rinse in a fine mesh sieve and then add into pot of boiling veggie broth and add the turmeric, a generous pinch of salt and a good grind of black pepper

2. Bring to a boil, reduce heat to low-medium, and then cover with a lid, allowing to simmer for about fifteen minutes until the water is absorbed and the quinoa is fluffy

3. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes

4. Whisk together the dressing in a small bowl or jar, then pour onto salad and toss to combine.Season with salt and pepper to taste

5. In a large bowl, toss the quinoa, black beans, coriander, roasted sweet potato (or carrots), and green onions

6. Spoon into bowl and drizzle on some of the dressing, top with sliced avocado and serve with pita bread if desired

I hope you enjoy & please check out my Spring Recipe Book for more delicious, seasonal Ayurvedic meals.