black bean quinoa salad

Black Bean Quinoa Salad | A Nutritionist Eats

It’s been three weeks, so clearly you need another quinoa salad, right?

I honestly feel a little behind the times with the whole quinoa salad trend.

Black Bean Quinoa Salad | A Nutritionist Eats

But as they say, better late than never! Especially because quinoa is a nutritious little seed that boasts 8 grams of (complete!) protein and 5 grams of fiber per cup (cooked). Even more than that though, I love the convenience of making a big batch of quinoa salad and eating it over greens for quick weekday lunches. The combination of beans + quinoa = one satisfying salad.

Black Bean Quinoa Salad | A Nutritionist Eats

When I was testing quinoa salad recipes for self.com, this was one of the versions I came up with and I love it for a few reasons. One: I am currently going through a MAJOR black bean phase. Two: I love the contrast of the light quinoa and dark bean. (It’s purely a cosmetic reason.) Three: CHEESE! (No explanation necessary.)

Black Bean Quinoa Salad | A Nutritionist Eats

Serve it alongside grilled chicken for dinner or bring it to your next summer party, it’s sure to be a hit!

nutrition facts: 584 calories, 29 grams of fat, 59 grams carbohydrates, 14 grams fiber, 3 grams sugar, 23 grams protein

Black Bean Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: entree salad side gluten-free high fiber vegetarian high protein

Ingredients (6 servings)

  • 1 cup quinoa
  • vegetable broth (optional)
  • 1/4 cup lime juice (about 1 lime)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 shallot
  • 1 Tbsp honey
  • salt & pepper
  • 2-15 oz cans black beans
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cojita cheese

Instructions

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan. (I’ve started adding broth to the cooking liquid. Two cups total liquid.)

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse black beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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mexican street corn crostini

Mexican Street Corn Crostini | A Nutritionist Eats

This crostini?

Locura. (That’s insanity en español.)

But let’s start with a story first.

Mexican Street Corn Crostini | A Nutritionist Eats

My family is in Sayulita, Mexico and we’re on our way home after a cooking class. We pass by a street corn vendor. Mexican Street Corn is that one food that I just can’t seem to find here in LA, but I so desperately want. I stopped in my tracks, stared at the grilled corn and was ultimately convinced that it was a bad idea. (Only because I couldn’t even fit a few corn kernels into my stomach.)

The simple solution was to find out what time she would be there the following day so we could go back and I could get my street corn fix.

But it wasn’t that simple. Because when I went back the next day for an afternoon snack, she was no where in sight. I was a little depressed and did what any older sister would do – blame the miscommunication on my brother’s español. The life lesson learned from this? Never, under any circumstance, pass by a street corn vendor.

Mexican Street Corn Crostini | A Nutritionist Eats

But we were in Mexico. On vacation. Eating well. No time (or reason?!) for feeling blue.

So I fully enjoyed the remainder of my vacation and then once back at home, I made the next best thing.

Traditionally, Mexican Street Corn (or Elotes) is sweet corn that is grilled until charred and then slathered with an addicting combination of cojita cheese, crema, mayonnaise, garlic and chili powder. I hope you’re drooling…I am. It’s important to note that the cojita and crema aren’t mandatory – feel free to replace them with feta cheese and sour cream if they aren’t convenient for you.

Mexican Street Corn Crostini | A Nutritionist Eats

Sadly, we don’t have a grill, so grilling ears of corn isn’t always an option, but the only thing better than grilled corn slathered with “addicting slather” is grilled (or roasted!) corn and “addicting slather” on top of bread. If you like mexican street corn – or even regular, old sweet corn – you’ll love this crostini.

Serve it with grilled flank steak and a salad, it’s quite satisfying!

Mexican Street Corn Crostini

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake appetizer bread side snack vegetarian Mexican

Ingredients (8 servings)

  • 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • juice from 1 lime
  • 2 cups frozen corn kernels (fire roasted if possible)
  • 3 cloves garlic, minced
  • 1 loaf of multigrain bread, sliced
  • 4 oz cojita cheese (about 1 cup crumbled)
  • garnish: chopped cilantro, chili powder
  • If grilling corn yourself, grill and use 2 cups of kernels cut off the cob

Instructions

Pre-heat oven to 350 degrees.

Heat olive oil in pan and add garlic and corn. Saute for about 5-7 minutes.

Remove from heat, squeeze half of lime over corn mixture and set aside.

Whisk together mayonnaise, sour cream and remaining lime juice. Set aside.

Bake or grill bread for 10 minutes, flipping and baking for another 5-10 minutes, until golden brown.

Layer mayonnaise mixture on bread and top with corn, cojita cheese, cilantro and cayenne pepper.

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blueberry bliss smoothie

Blueberry Bliss Smoothie | A Nutritionist Eats

Sometimes I just want a non-green smoothie.

Can you relate?

I drink a green “juice” or smoothie on an almost-daily basis so when I order an all-fruit smoothie? It feels like a treat! (You can roll your eyes at that statement, I get it. And I totally deserve it.)

Blueberry Bliss Smoothie | A Nutritionist Eats

This particular smoothie is one from our neighborhood earthbar, which is, in my brother’s* words, “that yuppy, wannabe-hippy smoothie place.” Wannabe-hippy in the sense that it’s not that hippy. It’s more Range Rover than Prius; more spinning than yoga; and more $10 green juice than kale-from-the-garden. Either way, I love knowing that concoctions to cure everything from a cold to a hangover are a mere three blocks away.

*It’s worth noting that my country-living brother and his firefighter roommates just made frozen green cubes with kale, spinach and broccoli to add to their morning smoothies. Clearly he’s a little more yuppy/hippy than he’d like to let on.

Blueberry Bliss Smoothie | A Nutritionist Eats

No matter how you feel about earthbar, no one can deny that they make amazing juices and smoothies. I typically order a green juice or their detox smoothie which is a great combination of banana, pineapple, raw kale and hemp milk (see, always with the green drinks). Then I ordered the blueberry bliss and was blown away. (One time I also ordered an açaí bowl - amazing!)

The blueberry bliss smoothie is creamy, sweet and delicious. Antioxidant-rich blueberries are blended together with healthy-fat almond butter, protein powder (obviously full of protein) and a banana that adds not only sweetness but also potassium and iron.

Blueberry Bliss Smoothie | A Nutritionist Eats

So even though there isn’t a green in sight, this smoothie is packed with good-for-you ingredients. Though I don’t have kids of my own, I’m pretty sure this is a smoothie that even the little ones would enjoy – let me know if your kids (or you, I also care about you!) try it out!

nutrition facts: 278 calories, 13 grams of fat, 29 grams carbohydrates, 6 grams fiber, 16 grams sugar, 17 grams protein

Blueberry Bliss Smoothie

by Emily Dingmann

Prep Time: 5 minutes

Keywords: blender beverage breakfast snack gluten-free high protein vegetarian

Ingredients (2 servings)

  • 1 cup frozen blueberries
  • 1 frozen banana (or fresh)
  • 1 serving vanilla protein powder (about 28 grams)
  • 2 Tbsp almond butter
  • 2 cups milk

Instructions

Blend all ingredients until smooth.

Add more milk as needed.

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roasted asparagus & red pepper quinoa salad

Welcome Self readers, thanks for stopping by! (More About Me | More Salad Recipes)

And if you aren’t coming from Self, be sure to check out the other Epic Picnic Dishes!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

I’m the person who always brings a salad to get-togethers. Whether they’re picnics or backyard grilling parties, you can always count on me to bring a salad. Annoying? Maybe, but amidst the dips and desserts, salads always seem like the perfect addition to any table.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

A few weeks ago, I made no less than eight batches of quinoa salads. Ok, kind of an exaggeration, but after the second day of bringing bowls of quinoa salad to work, people started asking what was going on.

I asked for feedback between a black bean & quinoa salad and this one and instead of getting any opinions, all I got was requests for the recipes, $5 from someone who had forgotten their lunch that day and a major boost to my quinoa salad ego. Naturally, I’m thinking about setting up a little quinoa salad shop at work.

All this is to say that I’ll probably share the black bean version sometime in the near future!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

But we’re talking about the roasted asparagus & red pepper quinoa salad today. I love this salad! It’s vegan (but you don’t have to tell), it’s gluten-free (but no one has to know) and it’s got 12 grams of protein and 10 grams of fiber per serving, thanks to the beans + quinoa! (You can share this fact.)

It’s healthy, but so delicious and flavorful. It’s colorful and light; but the hefty servings are unquestionably satisfying. Serve it on top of some greens if you like or top with some grilled chicken or tempeh for an extra boost of protein.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

Lunch. Is. Served.

nutrition facts: 409 calories, 20 grams of fat, 46 grams carbohydrates, 10 grams fiber, 4 grams sugar, 12 grams protein

Roasted Asparagus & Red Pepper Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: roast entree salad side gluten-free high fiber high protein vegan vegetarian beans quinoa

Ingredients (6 servings)

  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 2-15 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

Roast asparagus: preheat oven to 425 degrees.

Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)

Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan.

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse garbanzo beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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