BLACK BEAN AND TOMATO QUINOA - DELISH!

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BLACK-BEAN AND TOMATO QUINOA_

 

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a

perfect partner for lime-spiked black beans and fresh tomato.

 

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled

1 tablespoon vegetable oil

1 teaspoon sugar

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.

 

Makes 4 (side dish) servings.

 

Gourmet

July 2007

Epicurious.com © CondéNet, Inc. All rights reserved.

 

 

 

 

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