Friday Night "Lite" Dinner

Tonight's dinner was Quinoa, Black Bean, and Avocado Salad from a Women's Health Magazine recipe.  

Quinoa, Black Bean, Avocado, Grape Tomato Salad on a cooold winter's night

Clean, fresh, eating that's yummy

Ingredients:

• 2 1/2 cups precooked quinoa
• 1 can (10 oz) black beans
• 1 cup grape tomatoes
• 1/2 chopped avocado (I added an entire small avocado)
• 1 cup cilantro leaves
• 1/4 cup lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon lime zest
• 1 clove garlic
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Directions:

In a bowl, combine 2 1/2 cups precooked quinoa, 1 can (10 oz) black beans (drained and rinsed), 1 cup grape tomatoes (halved), and 1/2 avocado (chopped). In a food processor, pulse 1 cup cilantro leaves, 1/4 cup lime juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon lime zest, 1 clove garlic, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt. Toss with quinoa blend and chill for 15 minutes.

 

I paired this "lite" summery dinner with a glass of wine from a bottle of Avvotore 2009 that I received for free at a holiday party earlier this week.  I just googled it, and it's a $40 bottle of wine.  Classy.