4 of 5 (4)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.7
  • Total Fat: 12.7 g
  • Cholesterol: 15.5 mg
  • Sodium: 357.8 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 9.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Black Bean and Tomato Quinoa calories by ingredient
Report Inappropriate Recipe

Black Bean and Tomato Quinoa

Submitted by: KRAVMAGAGIRL

Introduction

Perhaps it’s the lime dressing, which infuses the dish with flavor without overwhelming it in goo. It could be the quinoa, which has a distinctive nutty taste far superior to white rice and its lamer brethren. Or, maybe it’s the tomatoes, black beans, and scallions, which reminded one friend of "the insides of a really good burrito."
Whatever it is, it’ll make you forget uninspired diet food. :-)
Perhaps it’s the lime dressing, which infuses the dish with flavor without overwhelming it in goo. It could be the quinoa, which has a distinctive nutty taste far superior to white rice and its lamer brethren. Or, maybe it’s the tomatoes, black beans, and scallions, which reminded one friend of "the insides of a really good burrito."
Whatever it is, it’ll make you forget uninspired diet food. :-)

Number of Servings: 4

Ingredients

    2 teaspoons grated lime zest
    2 tablespoons fresh lime juice
    2 tablespoons unsalted butter, melted and cooled
    1 tablespoon olive oil
    1 teaspoon honey
    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

SparkPeople Sponsored Video


Directions

1. Whisk together lime zest and juice, butter, oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. 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.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I made this with a slight adjustment, I exchanged the black beans for rinsed pinto beans and added yellow bell pepper. It was very delicious and satisfying. I will definitely make this again. - 7/6/12

    Was this review helpful?   yes  No
  • Made this with slight adjustment. I had all the ingredients except tomato on hand already, so I subbed half a can of corn instead. Turned out very good, though hubby thought it was a bit too limey. - 5/31/11

    Was this review helpful?   yes  No
  • love it.. always a hit at BBQs as well - 5/28/11

    Was this review helpful?   yes  No