I also hold another obviously very important opinion: onion is not that great...so you won't see it in this recipe, but feel free to add onion if you're into that kind of thing ;)
And lastly, this is not an opinion, but pure fact. This dish has an outstanding nutritional profile (24% fat; 60% carbs; 16% protein). So get all the flavors...and all the health benefits. Holla for veg food :)
Mexican Squash and Black Bean Salad
Total Prep/Cook Time: 30 minutes
1/2 cup quinoa, uncooked
1 tbs olive oil
2 cloves garlic, minced
2 large yellow squash, chopped
2 tsp taco seasoning
1 8oz can of diced tomatoes (do not drain)
1 15oz can of black beans, rinsed and drained (or 1 1/2 cups cooked)
Chloe's Agave Lime Vinaigrette:
3 parts olive oil
2 parts apple cider vinegar
2 parts agave nectar
4 parts fresh lime juice
Tofutti Sour Cream
1. Bring quinoa and 1 cup water to a boil. Reduce heat, cover, and simmer for 15-20 min.
2. Heat oil in a skillet over medium heat. Add garlic and cook until fragrant (1-2 min). Add in yellow squash and taco seasoning. Cook until squash begins to brown. Add diced tomatoes (w/ juice) and black beans. Bring to a simmer and then reduce to low heat. Stir occasionally.
3. Whisk vinaigrette ingredients together vigorously. (or do as I do and toss them all in a container and shake what your mama gave you! I mean...what?)
4. Toss arugula in a small amount of vinaigrette. Combine quinoa with yellow squash mixture and serve atop arugula. Add any additional toppings you desire. Enjoy!