Black Bean and Tomato Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons grated lime zest2 tablespoons fresh lime juice2 tablespoons unsalted butter, melted and cooled1 tablespoon olive oil1 teaspoon honey1 cup quinoa1 (14- to 15-ounce) can black beans, rinsed and drained2 medium tomatoes, diced4 scallions, chopped1/4 cup chopped fresh cilantro
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.
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.
Nutritional Info 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
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