Yesterday was a bad day, I say a bad day, what I mean by this is, that is was a bad day for my diet! It was however a good day on a personal level as I went out for a pub lunch with my gorgeous Hubby and then in the evening I went round to a friends for a girlie night in with some of the girls from work. The food at my friends was delicious, so tempting and the wine flowed along with the chatter and laughter.
I must admit I was very good and I only had a few glasses of bubbly and managed to rein myself in on the snacks, I just knew that if I didn’t I would pay for it today as my body just doesn’t cope well when I over indulge. I end up feeling sluggish, my tummy bloats and I just feel polluted. I truly mean it when I say that I much prefer to stick to my clean eating diet, but it is just so hard when eating out.
So today I am being very good and thought I would inspire myself with this fantastic Black Bean Quinoa Salad, its light, refreshing and healthy, tossed in a zesty orange vinaigrette and its full of protein and fiber!
I am not going to go on about all the health benefits of eating quinoa or bore you with the nutritional information, you can find so many recipes in the clean eating section on this blog that will give you all information that you need. I just wanted to get this recipe onto the blog whilst I had the chance. Hubby is currently out walking the dog, so I thought I would grab my laptop and get typing. I currently have a bit of a back log of recipes to type up, so didn’t want to miss this opportunity.
So a happy Saturday to you all and I hope you all have a fab weekend.
Buon appetito
1 cup quinoa
2 oranges, cut into segments
1 red pepper, diced
1 jalapeno, seeded and diced
1 cup of canned black beans, drained and rinsed
1/2 cup sweetcorn, drained
1/3 cup chopped red onion
2 tablespoons chopped fresh coriander leaves
For the orange vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup freshly squeezed orange juice
Zest of 1 orange
1 tablespoon sugar
Put 2 cups of water in a large saucepan and cook the quinoa according to package instructions; set aside.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, orange zest and sugar in a small bowl; set aside.
In a large bowl, combine quinoa, oranges, bell pepper, jalapeno, black beans, sweetcorn, onion and coriander. Pour the vinaigrette on top of the salad and gently toss to combine.
Serve immediately.
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