Quinoa and Black Bean Salad
Pack in the flavor and nutrition with the power of quinoa and black beans. This dish offers incredible flavor and nutrition.
Ingredients
- 2/3 cup of cooked and cooled quinoa
- 2/3 cup of rinsed and drained black beans
- 1 whole avocado, mashed
- 1 sliced, hard-boiled egg
- 3 tbsp. of Rotel tomatoes
- 2 tbsp. of red pepper hummus
- Balsamic vinegar to taste (a 25-year-old balsamic vinegar gives incredible flavor)
- Salt and pepper to taste
Directions
1) Rinse, drain and cut off the thicker parts of each stem. Pat dry.
2) Take 4 to 5 pieces of asparagus and bunch them together. Wrap with 1 or 2 slices of bacon according to the size of the bacon strip.
3) Rub each bunch lightly with oil. Add seasonings.
4) Cook until bacon is done and the asparagus is tender.
5) Remove from heat and serve immediately. Pair great with any meat!
You’ll probably find the thinner the asparagus, the faster and easier it cooks. Thicker, heavier stalks are usually bitter. The thinner the stalks, the better they usually taste!
