I can’t even tell you how much I LOVE Pinterest. The virtual bulletin board is ideal for discovering and recording everything from vacation ideas to the latest fashions to delicious recipes. (You can follow Barre Bee Fit’s Pinterest board for all our favorite things!) I found today’s Tasty Tuesday recipe through Pinterest. As the weather gets warmer, this is the perfect meal—quick, light, colorful, and full of surprising flavors. At first I was skeptical (orange slices with corn and black beans?), but it turned out to be a wonderful combination, and the grilled shrimp atop it was the perfect finishing touch. This is the recipe from Iowa Girl Eats, but adjust as you like. I left the pomegranate arils out because, well, I’m just not that fancy!
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.