I enjoy working out and eating healthy. I came across this recipe for Black Bean and Tomato Quinoa….and YUM dillyicious. I had never made Quinoa before and wasn’t sure how I’d like it, but it is very tasty and doesn’t give you the heavy gut, like pasta.
If you are looking for a great, light meal that will fill you up and not lay you out, give it a whirl.
2 teaspoons grated lime zest
2 tablespoons fresh lime juice (I also made it w/ lemon zest and juice and it was good, too)
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil (I use Olive Oil)
1 teaspoon sugar (Or sugar substitute)
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste, if need be.