Black Bean & Quinoa Rainbow Salad; Carrot-Ginger Salad Dressing

I had an all-salad dinner tonight and revisited my old Spicy-Curry Slaw with some updated spices [new spices are added on the original recipe page], which I think is better by a long-shot.  Oddly enough (very very odd...) nary a clove of garlic in sight!

I wish I had a yellow or orange bell pepper on hand, then it would have really been rainbow...

Black Bean & Quinoa Rainbow Salad
 3 small broccoli crowns, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 cup fresh basil, chiffonade
1 small red onion, diced
3 small zucchini, diced
1/2 c. quinoa, cooked according to package directions
1 15oz can black beans, drained and rinsed
for the dressing:
Juice of 1 lime
juice of 1 lemon
1 tbs olive oil
1 tsp cumin
1 tsp salt
1 tsp agave nectar
1/4 tsp cayenne

Whisk the dressing ingredients together. Toss it with the remaining ingredients. Enjoy!

178 calories for a 1.5 cup serving (225g)

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I forgot where I got the original recipe for this (before I personalized it).  If anyone recognizes it, I'd love to give proper credit.  Look how beautiful the color is!

Carrot-Ginger Dressing
2 medium carrots, grates
2 tbs fresh ginger root, grated
2 tbs agave nectar
3/4 c. cider vinegar
2 tbs soy sauce
2 tbs dijon mustard
1 tbs sesame oil

Everythign goes into the blender.  Puree until well blended.

makes about 2c. of dressing.  15.05 calories per tablespoon (18g)

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For desert I had an awesome AWESOME bowl of Banana Nice Cream: I added organic, Ecuadorian cocoa powder and Stevia to the banana, served it over fresh strawberries, and covered it with almond butter and organic coconut flakes.  /dies

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Erics Dinner: Left over nacho's from last night.  More like, ground beef on chips with some melted cheese.  Technically, that IS nachos.  But wtf. seriously.