Hi Bloggies!
I’m kind of bummed right now. I had plans to try a new Korean-Cajun fusion restaurant in Sterling, Va. tonight but car troubles have stopped me from going
. Yesterday night we got a flat tire and after a full day at the repair shop today we were told the tire we need is not stocked there. Fruuustrating.
So! I’m stuck home which is good and bad I suppose. Bad because I was so looking forward to a fun Sunday din but good because instead I get to cook and blog
.
I’m awfully sick of boring old sandwiches for lunch everyday. Last week I made a lentil salad, who’s leftovers were super easy to portion out and carry in my lunchbox. Something different! So this week I thought I’d do another dish along the same idea, this time with quinoa. This recipe is based on the Black Bean, Quinoa and Citrus Salad I saw on Jenna’s blog a few weeks ago.
Quinoa Salad with Peppers, Grapefruit, Avocado, Corn, Beans and Cilantro
(makes about 4 servings)
- 1 15-oz can on kidney beans, drained and rinsed
- 1 large grapefruit, divided into segments and chopped
- 1 large red bell pepper, diced
- 1 cup uncooked quinoa
- 1 large (ripe but firm) avocado, diced
- 1 ear of fresh corn, kernels chopped off
- 1 small bunch of cilantro, minced
- juice of 1 lime
- 1.5 tbsp. of olive oil
- 1 tsp. cumin
- 1/4 sea salt
Bring quinoa to a boil with 2 cups of water. Reduce heat and simmer for 10 minutes or until all water is absorbed. Remove quinoa from stove, fluff quinoa with a fork and let cool while you prepare the rest of the ingredients.
Place kidney beans, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels into a large bowl. Toss to combine.
In a small bowl, whisk together lime juice, olive oil, cumin and salt. Add quinoa to salad then pour over dressing. Toss well and serve.
Salad will keep in a sealed tupperware container for up to five days in the fridge.
Beautiful, right?? A fresh, light lunch for the week
.
So I guess it’s not all bad dinner had to be rescheduled for next weekend. Because now I’ll have a lovely lunch to look forward to all week
. I’ll see you tomorrow so enjoy the rest of your Sunday my friends.


Bah! Sorry to hear about the tire. This dish looks great! Grainy salads make awesome leftovers- i feel like the flavors really sink in
Yum Beth! I never would’ve thought to add in the grapefruit wedges.
So sorry about your car trouble. This dish looks so healthy and delicious.
oh that looks like a great idea for lunches!
This is on my list of meals to make when I start getting corn in my CSA! I can’t wait!
Oh creepy, I was totally going to make quinoa stuffed peppers for this week’s lunches! Then Trader Joe’s had a crazy line and I chickened out/couldn’t buy the peppers.. Hope you had a great Monday my dear!!
-Joelle (On A Pink Typewriter)
I love quinoa salads (with avocado!) but have never thought to involve delicious grapefruit as well. This sounds so refreshing and like summer perfection
Big darn for the car trouble. But good things come out of bad situations….look what you made!! What a great recipe, I’d NEVER have thought to put grapefruit in there, but YUM!!!! Have a good day Beth, hope the car situation is resolved soon!!
That photo of the grapefruit is making my mouth water. A-freaking-mazing.
Ah…car trouble sucks!
The quinoa salad looks amazing—I love the combo of stuff in it. A little unique and totally yummy looking!
I’m sorry about the car trouble:( That quinoa salad looks awesome! For some reason I have not been able to find quinoa at my Safeway, even though I have bought it there several times before! I don’t know if I’m just having early Alzheimers or what. I need to just ask someone in the store or just go to Whole Foods or something, because I have been wanting to make a quinoa salad for a while now, and after seeing your recipe now i REALLY want to!!
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