Black Bean, Quinoa and Citrus Salad

After my sister and I were about 3 km (1.9 miles) in to our 6.5 km walk today, I noticed that I did not have any sunscreen on…or any protective clothing or water in my backpack. It’s 33 degrees C (90 F) outside.

Shit. Yes, that was the only word that came to me. Now I’m at home, can barely touch my arms, and find sitting painful. WOO HOO! Sunscreen matters people. Don’t be silly like me.

Since my brain and body are a bit fried, I can only handle cold salads and ice cream right now. That’s it! And this salad is perrrrfect! It’s filled with black beans and grapefruit and totally made me happy.

Hope you like it too! I recommend in on non brain-fried days as well.

To make this, bring quinoa to a boil with three cups water and a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

In a small bowl, whisk together all dressing ingredients.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine. Add quinoa to salad then pour over dressing.

Toss well and serve.

Now that’s a summer salad.

Black Bean, Quinoa and Citrus Salad
Recipe lightly adapted from Eat, Live, Run
Serves 5-6

Ingredients:
1 15-oz can black beans, drained and rinsed
1/2 red onion, minced
1 large grapefruits, divided into segments and chopped
1/2 large red bell pepper, diced
2 ears fresh corn, kernels chopped off’
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced (optional)

Dressing:
juice of 3 limes
2 tsp cumin
3 tbsp extra virgin olive oil
1/2 tsp sea salt

Directions:
Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.

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Blueberry-Lime Muffins

I have a problem with muffins. They always look so tasty in coffee shops. They have big, sugary, tops and are all perfectly matched and the same size. I want to try each kind all at once, compare them, bath in a bucket of batter…man, they look inviting. Sooooo their lure makes me cave inevitably. I buy a muffin and am then disappointed. There is rarely any taste! Seriously, what it up with this?! Same goes for packaged grocery store muffins. They look so yummy, but then are usually bland and boring.

Luckily, there are tons of other bloggers out there who love muffins too! I have about 50 muffin recipes bookmarked and wanted to try this one since I had some fresh blueberries on hand. Also this muffin recipe combines blueberries and limes. Yes. Please.

I know you want these too. So, in a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.

In a medium bowl, stir together flours, salt and baking soda. Set aside.

In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.

Stir half of the dry ingredients into egg mixture.

Add half the yogurt.

Add the rest of the flour and yogurt and mix together.

Gently fold in blueberries.

Scoop batter into muffin pan and top with a sprinkling of coarse sugar.

Bake in preheated oven for 20-22 minutes.

Blueberry-Lime Muffins
Recipe adapted from My Baking Addiction
Yield | 12 muffins

Ingredients:
1 cup sugar
zest of two limes
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup plain greek yogurt or sour cream (I used greek yogurt)
1 cup fresh or frozen blueberries (I used fresh ones)
coarse sugar, optional

Directions:
1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick cooking spray or line with paper muffin liners.
2. In a small bowl, combine sugar and lime zest. Mix with clean fingertips until sugar is moistened and fragrant. Set aside.
3. In a medium bowl, stir together flours, salt and baking soda. Set aside.
4. In large bowl, beat eggs and sugar until thoroughly incorporated. Continue beating while slowly pouring in the oil. Add in vanilla.
5. Stir dry ingredients into egg mixture alternately with yogurt. Gently fold in blueberries. Scoop batter into muffin pan and if desired, top with a sprinkling of coarse sugar.
6. Bake in preheated oven for 20-22 minutes.