Peachy Black Bean Quinoa Salad

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The blend of flavors in this high-protein, nutrient-packed, and cancer-fighting salad will leave your tummy and taste buds satisfied and happy. It can be a meal on it’s own or pairs deliciously with a mild whitefish or organic chicken.




1 cup uncooked quinoa

1-14.5 ounce can black beans, rinsed well

1 red bell pepper, diced

1/3 to 1/2 cup chopped cilantro (depending on how much you like the stuff!)

1 large peach, cut into 1/2 inch pieces (Colorado peaches are the best!)

1/4 cup olive oil

juice from one lemon

1 tsp sea salt

black pepper to taste

1 avocado




Rinse quinoa in a fine strainer until water passing through is clear. Bring 2 cups water to a boil, add quinoa and turn down to low heat. Cover pot and cook for 20 minutes. When done remove from heat, fluff with fork and let cool.


Mix cooled quinoa with remaining ingredients, except avocado, in a large bowl. Serve over salad greens and top with sliced avocado. Serves 4 as a meal and 6-8 as a side.





Vail Diet Tips


beginner_green_circle Make recipe as is. If using non-organic produce, wash well and wipe dry with a paper towel. To get the most juice from your lemon, press firmly into a cutting board or countertop and roll it around under the palm of your hand for about 10-15 seconds.


intermediate_blue_square Use as many organic ingredients as possible. Both bell peppers and peaches are permanent guests on the EWG’s Dirty Dozen list. Buy organic beans in a BPA-free can (Eden is a good brand). Use cold-pressed, extra-virgin olive oil.


expert_black_diamond If you have the patience (and oxygen, speaking from someone who has to cook at high altitude) to deal with dried beans, go for it! BPA-free or not, it is always best to avoid cans if possible. For a protein and omega-3 boost, add 2-3 tablespoons of hemp seeds to this dish.


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