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Yup, I didn't give a flip. Well, maybe a teensy bit, but this salad was calling my name so loud I could barely hear that little voice telling me that he would never eat this. 
Quinoa is one of the most protein-rich foods we can eat. It contains twice as much fiber as most other grains, iron, lysine, B2, and has a high content of manganese. Which, when translate means, it helps to prevent heart disease by reducing high blood pressure and diabetes, improves energy, and makes you feel fuller for longer. Which means no arm chewing! 
But, all of that means diddly squat if it doesn't taste good!
*drumroll*
It tastes fantabulous!
DUH right? You are like, why in the heck would she be posting all of this if it tasted like cardboard?
I just wanted sound all smart and healthy before I just started babbling on and on about how much I love it,
and how I ate it for lunch,
everyday,
for two weeks!
blah blah blah
Ya, that kind of stuff.
I don't know about you, but I get all excited when I find something I want to eat that I don't feel bad about eating every day.
Oh how I wish mac and cheese fell into that category 
Tex-Mex Black Bean Quinoa Salad
Bobbi Burleson
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 1/2 cup low sodium chicken stock
- 1 teaspoon ground cumin
- 3/4 cup quinoa, rinsed
- 1/4 teaspoon cayenne pepper
- Kosher salt
- Fresh cracked black pepper
- 5 ounces baby spinach
- 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- Cotija cheese, crumbled
Equipment Used
Instructions
- Heat the oil in a medium saucepan set over medium heat. Add the onion and cook until translucent, 5 to 7 minutes. Add the garlic and cook for another minute. Add the stock, quinoa cumin, cayenne, salt and pepper.
- Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
- Remove the pan from the heat. Stir in the corn, black beans black beans, and lime juice.
- Top with crumbled cotija cheese.
Yield: 6 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 27 mins.
Total time: 37 mins.
Tags: quinoa, black beans, spinach, corn, healthy, salad, gluten free
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Sarah
This looks so great! I make something similar with zucchini, corn, and feta. I love all the things you've added though! I'll definitely be trying this in the summer 🙂
Anonymous
What is "3/4 quinoa"? Is it 3/4 cup?
Lucy
What a beautiful salad! I, too, get into routines where I eat the same thing for lunch everyday for weeks on end. No shame! This salad would be a delicious choice!
annemarie @ justalittlebitofbacon
This looks great and very healthy! I agree it's wonderful finding a easy, healthy, and tasty lunch you can eat over and over again.
Bobbi | Bobbi's Kozy Kitchen
Oh that sounds delicious Sarah! I am so glad you like this and I can't wait for you to give it a try!!
Bobbi | Bobbi's Kozy Kitchen
Yes, I am so sorry I missed that. Got it fixed now 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks Lucy, it is nice to know I am not alone!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Anne Marie! Yes, I love feeling good about what I am eating. No guilt with this lunch!
Gloria @ Homemade & Yummy
Loving the sound of this salad. All those flavours are awesome. Great use of quinoa!!
Bobbi | Bobbi's Kozy Kitchen
Thanks Gloria! I love using quinoa in salads 🙂
Rahul @ samosastreet.com
This quinoa salad sounds divine! Super lunchbox idea!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Rahul!