What a whirlwind of a weekend I had! Ben's brother married his high school sweetheart on Saturday in Boston. They hosted an amazing wedding, filled with friends, family, and a lot of laughter. The ceremony was sweet and touching, and was followed by an evening of toasts to the happy couple, good food, and plenty of dancing. I probably had a smile on my face the entire weekend. I think it's safe to say that everyone who attended had a great time, and I am sad that it flew by so quickly!
I made this meal for dinner the evening before the wedding weekend commenced. I wanted something light and nourishing, because I had every intention of indulging in rich food, wedding cake, and champagne over the weekend. I guess you could call it a pretox. Arugula and lemon give this salad a zingy twist, the avocado is silky and rich, and the cucumber is cool, crisp and hydrating. The combination of quinoa and black beans give this bowl a healthy dose of filling protein. Try this fresh and light yet filling salad tonight!
I made this meal for dinner the evening before the wedding weekend commenced. I wanted something light and nourishing, because I had every intention of indulging in rich food, wedding cake, and champagne over the weekend. I guess you could call it a pretox. Arugula and lemon give this salad a zingy twist, the avocado is silky and rich, and the cucumber is cool, crisp and hydrating. The combination of quinoa and black beans give this bowl a healthy dose of filling protein. Try this fresh and light yet filling salad tonight!
Raspberry Basil Quinoa Salad
(serves 4)
3/4 cup dry quinoa
1 small cucumber, diced
1 ear corn, kernels shaved off
1 can black beans, drained and rinsed
3-4 cups arugula
1/4 cup fresh basil, chopped
1 ripe avocado, diced
1/2 pint container raspberries, rinsed and dried
juice of 2 large lemons
3 tbsp olive oil
salt and pepper, to taste
1. Add quinoa to small saucepan with 2 1/2 cups water. Cover pan and bring to a boil. Reduce to simmer and cook for about 15 minutes, until done.
2. Meanwhile, dice cucumber and avocado, shave off corn kernels, and chop basil. Combine in a bowl with the black beans, set aside.
3. In a separate, small bowl, whisk together lemon juice, olive oil, and salt and pepper.
4. Once quinoa is done cooking, let cool. Once cool, toss in a large bowl with cucumber, beans, corn, basil, arugula and lemon dressing. Add raspberries and avocado last, and gently toss to combine.
5. Add salt and pepper to taste. Serve room temperature or chilled.
Enjoy!
(serves 4)
3/4 cup dry quinoa
1 small cucumber, diced
1 ear corn, kernels shaved off
1 can black beans, drained and rinsed
3-4 cups arugula
1/4 cup fresh basil, chopped
1 ripe avocado, diced
1/2 pint container raspberries, rinsed and dried
juice of 2 large lemons
3 tbsp olive oil
salt and pepper, to taste
1. Add quinoa to small saucepan with 2 1/2 cups water. Cover pan and bring to a boil. Reduce to simmer and cook for about 15 minutes, until done.
2. Meanwhile, dice cucumber and avocado, shave off corn kernels, and chop basil. Combine in a bowl with the black beans, set aside.
3. In a separate, small bowl, whisk together lemon juice, olive oil, and salt and pepper.
4. Once quinoa is done cooking, let cool. Once cool, toss in a large bowl with cucumber, beans, corn, basil, arugula and lemon dressing. Add raspberries and avocado last, and gently toss to combine.
5. Add salt and pepper to taste. Serve room temperature or chilled.
Enjoy!