Tuesday, February 1, 2011

Black-Bean and Tomato Quinoa {Recipe}

I am ALWAYS looking for different and healthy meals for the family. I enjoy Quinoa, but I only had like one recipe that I used on a regular basis. Thanks to Epicurious, I now have another and it made an amazing and very yummy dinner! It's a definite keeper.

What are you having for dinner?

Here's what we had...

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. 

Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes

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.

nutritional information Per serving: 382 calories, 12 g fat (4 g saturated), 15 mg cholesterol, 446 mg sodium, 55 g carbohydrate, 10 g fiber, 14 g protein
Nutritional analysis provided by Nutrition Data
See Nutrition Data's complete analysis of this recipe
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