Quinoa Black Bean Salad

If you had a time machine when would you go back to? Would you relive a magical high school dance, your first kiss or the day you met your wife, except maybe this time you are dashing and debonair? Would you travel back to just before a terrible mistake, stop an accident, a fight, or a war? Would you observe your parents as children, or undo some unkind thing that you have done?

I have spent a lot of time recently thinking about decisions I have made, good ones and bad ones, that have me in the place I am now, that have made me the person I am. It is overwhelming and sometimes depressing to think of things I wish I could go back a change. 

All this thoughtfulness has made me realize that although reflection is a good tool for lessons learned, more importantly we (and I mean “I”) need to focus more time on doing the right thing moving forward and reinventing ourselves into the people we want to be instead of regretting our mistakes. I know this is not a new concept, but it is an important one to keep in mind. Everyday can be a new beginning.

Quinoa Black Bean Salad

makes 2 servings

Salad Ingredients
1 Cup Cooked Quinoa
1 ½ Cup Black Beans, Cooked
2 Oranges, Zested and Segmented
½ Cup Red Onion, Chopped
¼ Cup Cilantro, Chopped
¼ Cup Olive Oil
2 TB Apple Cider Vinegar
1 TS Honey
2 TS Cumin
2 TS Coriander Seeds, Crushed
Salt and Pepper 

Chop the red onion and sprinkle with cumin, salt, pepper and crushed coriander seeds. Onions are best at absorbing flavors and the spices will stick to them. Add the zest of the oranges and the chopped cilantro. Mix in the apple cider vinegar, honey and olive oil. Toss. Gently mix in the beans, quinoa, and segmented oranges until fully coated and combined.

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