Every time I return from vacation, I crave light meals. Salads are my go-to dinner when I want something light. Or a smoothie. But it’s just too cold for that business come dinner time. I want something warm. Soup is a great option but I wanted something that would produce leftovers for lunch. After going back and forth with several recipes, I finally decided on Quinoa with Black Beans and Hominy from Giada’s cookbook Feel Good Food. Not only is the recipe light, but it’s a great source of meatless protein. If you want the meal to be completely vegetarian, use vegetable broth instead of chicken broth.
The recipe in her cookbook only calls for one can of hominy – so that’s what I used. I also used 3 cups of chicken broth instead of two. I did not use lemon zest, instead I used lime zest since the dressing uses lime juice.
I loved the southwestern flavors that this dish had from the cumin and cilantro. I adore all things cilantro. If you’re not a huge cilantro fan, mix up the spices and herbs. Quinoa and beans are rather tasteless on their own and soak up the flavors that are given to them through dressings and sauces. Tomatoes would be a great addition to this quinoa salad.
The leftovers are perfect for lunch. I simply divided the leftovers into individual serving containers and they’re ready to throw them into my lunchbox. Today I’m having some leftovers served over a bed of lettuce. Or you could serve them in butter leaf lettuce leaves.