Friday, December 13, 2013

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


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.

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