Black Bean and Tomato Quinoa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 358.9
  • Total Fat: 9.7 g
  • Cholesterol: 7.8 mg
  • Sodium: 8.2 mg
  • Total Carbs: 55.4 g
  • Dietary Fiber: 11.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Black Bean and Tomato Quinoa calories by ingredient
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Introduction

Adapted from: http://www.epicurious.com/recipes/food/vie
ws/Black-Bean-and-Tomato-Quinoa-238939
#ixzz27cq5ZRHP
Adapted from: http://www.epicurious.com/recipes/food/vie
ws/Black-Bean-and-Tomato-Quinoa-238939
#ixzz27cq5ZRHP

Number of Servings: 4

Ingredients

    -2 teaspoons grated lime zest
    -2 tablespoons fresh lime juice
    -1 tablespoons unsalted butter, melted and cooled
    -1 tablespoon olive oil
    -1 cup quinoa
    -1 (14- to 15-ounce) can black beans, rinsed and drained
    -2 medium tomatoes, diced
    -1/2 red onion, diced
    -Your choice of spices, I like to add cayenne pepper, red pepper flakes, and cumin (or just Cholula mix), otherwise it's kind of bland on its own

Directions

Whisk together lime zest and juice, butter, oil, 1/2 teaspoon salt, miscellaneous spices, and 1/4 teaspoon 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.

Serving Size: 4 servings

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