recipe of the week.

this is going to make for a great summer side, or lunch, or anything really because it was just that yummy and easy to make. great source of protein and great taste. double score. 

(image via epicurious)

black-bean and tomato quinoa from gourmet

  • 2 teaspoons grated lime zest

  • 2 tablespoons fresh lime juice

  • 2 tablespoons unsalted butter, melted and cooled (to make this DF you can use earth balance spread)

  • 1 tablespoon vegetable oil (I used olive oil)

  • 1 teaspoon sugar (I used palm 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. Remove pot from heat and remove lid. let stand 5 minutes.

    add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.


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