Monday, August 30, 2010
Black Bean & Tomato Quinoa
This is from Epicurious. It's simple and delicious. If you leave out the butter, it's vegan and, just for you, Jene: dairy-free!
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 (uncooked) quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced (I used a combo of yellow, grape, and Campari tomatoes)
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.
If your quinoa does not say "pre-rinsed" on the package, wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. This will get rid of the bitter powder it has in its natural, unwashed form.
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 and fluff with fork.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and sea salt and coarsely ground cracked pepper to taste.