 I made this for the first time this week and it was a hit! One of my 8 year-olds went back for multiple helpings and my two year-old preferred only eating the black and pinto beans! This recipe is adapted from the FIXATE cookbook and is definitely a keeper! Four reasons you must make this salad: - it's extremely colorful which catches the eye - it's protein packed; thanks to the quinoa and beans - it's plant-based - great for plant-based eaters and those who institute meatless Mondays - it's a terrific salad for any time of year, but especially a great dish to take to a summer BBQ I shared pictures of this on social media and got several requests to share the recipe. I modified the recipe slightly by using two different types of beans (I just didn't have two cans of black beans on hand), less salt, and little to no oil. I'm trying my best to get back to my no salt, sugar, or oil way of eating in order to crush any inflammation present in my body. You can find the complete original recipe in FIXATE. 1/3 cup fresh lime juice 1 Tbsp. ground cumin 1 Tbsp. sea salt (or Himalayan salt) - I used about half the amount 1/3 cup olive oil - a used a small drizzle 1 can black beans (15 oz drained, rinsed) 1 can pinto beans (15 oz drained, rinsed) 4 1/2 tsp red wine vinegar ground black pepper to taste; optional 4 cups water 2 cups dry quinoa, rinsed 1 medium red bell pepper, finely chopped 1 medium orange bell pepper, finely chopped 1 medium yellow bell pepper, finely chopped 1 (10 oz) bag frozen corn, thawed 1 bunch fresh cilantro, finely chopped  - combine line juice, cumin, and salt in a medium bowl; whisk to blend
- slowly add oil, while whisking constantly, set aside - combine beans, vinegar, and pepper in medium bowl, mix well, set aside - bring water to a boil in medium sauce pan over high heat - add quinoa, reduce heat to medium-low, cook covered for 10 to 12 minutes or until all water has been absorbed, remove from heat, cool for 15 to 30 minute, set aside - place cooled quinoa in a large bowl, fluff with fork - add bell peppers, corn, cilantro, bean mixture, and dressing, toss gently to blend * most delicious when eaten immediately; keeps well for 2 to 3 days refrigerated Enjoy! What did you think? Would love to hear how you and your guests or family enjoyed this colorful salad.
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 Allison Marschean is a 18-year Army Veteran and contributing author to the Women's Wellness book On Her Plate. On Her Plate reveals the intimate stories of real women sharing their health crises and what they've done to either manage or overcome them. On Her Plate will no doubt hit home with so many! Allison's story is both encouraging and uplifting and is certain to help anyone who picks up a copy.
On Her Plate introduces a conscious way of thinking about the human and earth connection. For instance, what properties can be found in nature and how closely does the human body interact with them? The book also explores everything from what vitamin and mineral deficiencies look and feel like and how to properly replenish them, to autoimmune disorders and fertility struggles. Packed with true stories of embracing womanhood, accompanied by food science, mindfulness and fitness practices, plus super yummy recipes, it's no wonder that On Her Plate took 2nd in the Health: Diet and Exercise category in the 2019 International Book Awards. With recipes, nutritional science, and advice, learn from many perspectives. The contributing authors are retired nurses, nutritionists, biology majors, personal trainers, and every day women. |
AuthorAllison Marschean is a wife and mother of 8 year old twins girls and a 2 year old baby girl who is kicking an autoimmune disorder to the curb with food and fitness, all while living her dimensions! Archives
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