Thursday, January 5, 2012

Black Bean and Tomato Quinoa

As part of my healthy eating goals for 2012, I have decided to add Vegan Thursdays to our weekly menu. I enjoy planning and cooking for Meatless Monday, but Vegan Thursday will allow me to explore a whole new way of thinking and trying new ingredients.

Tonight's dinner was a very simple dish of quinoa tossed in a lime vinaigrette with some black beans, tomatoes, scallions and cilantro. It was a very good recipe to kick off the year with.

Black Bean and Tomato Quinoa
Adapted from

2 teaspoons grated lime zest
2 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
1 cup quinoa
1 (15 oz.) can black beans, rinsed & drained
1 pint cherry tomatoes, halved
4 scallions, chopped
1/4 cup chopped fresh cilantro
salt and pepper (to taste)

In a large bowl, whisk lime zest and juice, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Wash quinoa in cold water, drain, and place in a medium pot of boiling water with 1/2 teaspoon of salt. Bring the quinoa to a boil, cover the pot and reduce the heat to medium. Simmer, covered for 12 minutes. Remove from heat, leave covered and allow to sit for 15 minutes so quinoa will absorb remaining water. Fluff with a fork.

Stir the warm quinoa into the lime vinaigrette in the large bowl and toss until dressing is absorbed, then stir in remaining ingredients. Season with salt and pepper to taste.

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