Kitchen > Grains Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa

This is a meal in itself and you will stay full so long after eating it! The portions are so large that I would recommend that you eat only half.

Ingredients:
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 can (14- to 15-ounce) black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Directions:
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.

Yield: 4 servings.

Per Serving: 429 Calories; 13g Fat (25.5% calories from fat); 17g Protein; 65g Carbohydrate; 11g Dietary Fiber; 16mg Cholesterol; 21mg Sodium.

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