southwestern quinoa

I’m always looking for healthy side dish options for dinners. But, I usually get stuck in ruts and can’t really think of anything to make. There’s the usual steamed veggies, maybe a sweet potato, or rice.

So, when I realized I had a bunch of quinoa in the pantry and a delicious recipe printed, I jumped at the opportunity to switch things up a bit.

The lime vinaigrette in this dish brightens things up a bit while the black beans keeps it hearty enough to not feel like cardboard health food.

This is definitely a recipe that I’ll go back and make again.

Southwestern Quinoa

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Adapted from Gourmet
Makes 5 Servings

1 c. uncooked quinoa
1 tomato, chopped
3 scallions, chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. lime zest
2 tbsp. lime juice
2 tbsp. olive oil
1 tsp. sugar

In a large bowl, combine lime zest, lime juice, olive oil, and sugar. Season to taste with salt and pepper.

In a sieve, rinse quinoa well. Add to a large saucepan of salted boiling water. Boil for 10 minutes. Drain in a sieve. Return saucepan to heat with 1 inch of water. Bring to a simmer. Place sieve over water (the sieve should not be touching the water). Cover with a kitchen towel, then with a lid. Keep simmering for 10 minutes.

Remove from heat. Remove lid, but keep towel over quinoa for 5 minutes. After 5 minutes, add quinoa to bowl with dressing and combine. Mix in tomatoes, scallions, and black beans. Serve.


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