I love spring . . . for so many reasons. In the fall and winter, I make lots of soups and hearty dishes . . . and with the spring comes lots of salads. I rotate through 4 or 5 different recipes, and today I made one of my absolute favorites.
It’s a mexican-inspired black bean and quinoa salad with a honey-lime-cumin dressing.
Few things in this world make me as happy as cilantro and cumin. Some people say cilantro tastes like soap and makes them gag . . . but I am not one of those people. Just ask my roommate. If I could put cilantro in everything, you bet I would.
I am sad for the soap cilantro people.
One of the best things about making quinoa salads is how easy and quick they are to throw together, and how conveniently you can pack them for lunches. There really is no downside here. 🙂
While your quinoa is cooking, you just chop some veggies, rinse and drain your beans, and whisk together a dressing. After it cools, you can just toss everything together and voila. Meals for the week ahead.
So without further ado, here is the recipe. It’s like a burst of summer and spring and everything lovely.