Three-Bean Quinoa Taco Salad

Alternative Medicine - - Quick Nutri­tion -

With pro­tein, crunch, and creami­ness, this salad makes a great on-the-go lunch be­cause it stores well through­out the week. SALAD: 1 cup quinoa 2 cups veg­etable broth 1 cup black beans, drained and rinsed 1 cup white kid­ney beans, drained and rinsed 1 cup gar­banzo beans, drained and rinsed 2 Roma toma­toes, diced 4 cups chopped ro­maine (about 6 ounces) ½ cup cilantro, chopped (plus more for gar­nish) 1 av­o­cado, cubed

CILANTRO LIME VINAI­GRETTE: ¼ cup fresh cilantro ¼ yel­low onion, chopped 1 Roma tomato, seeded and chopped 1 ta­ble­spoon white wine vine­gar Juice of 1 lime 2 cloves gar­lic 1 tea­spoon dried oregano ¼ tea­spoon fine sea salt ¼ tea­spoon ground black pep­per ½ tea­spoon ground cumin ¼ tea­spoon pa­prika 2½ ta­ble­spoons olive oil

Com­bine the quinoa and veg­etable broth in a medium-sized pot over medium heat. Bring to a boil, then cover and re­duce to a sim­mer for 15 to 20 min­utes, un­til all the liq­uid is ab­sorbed. While the quinoa cooks, get the dress­ing to­gether: Com­bine all of the in­gre­di­ents ex­cept the olive oil in a food pro­ces­sor. Process un­til very finely chopped. Slowly driz­zle in the olive oil with the pro­ces­sor run­ning. Com­bine the cooked quinoa, beans, toma­toes, ro­maine, and cilantro in a large bowl. Pour in the dress­ing and toss thor­oughly, or, if you plan to save the ex­tra salad por­tions to eat through­out the week, store the dress­ing sep­a­rately. Di­vide into six bowls, and top with av­o­cado and ad­di­tional cilantro. Only add the av­o­cado im­me­di­ately be­fore serv­ing. Source: Reprinted with per­mis­sion from The High-Pro­tein Vege­tar­ian Cook­book by Katie Parker and Kris­ten Smith, PhD, RD, LD, The Coun­try­man Press 2015

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