I FINALLY tried quinoa for the first time a few weeks ago. Now, I have been saving recipes left and right. I really liked it, plus it is good for you.
The only down side is, it is not cheap. I picked up a small box at Walmart for $5, but I'm hoping Winco will have it in bulk for way cheaper.
This Southwest version can be served hot or cold. I ate it warm the first night, then the leftovers cold for the next few days. It is a perfect Summer lunch. Light and healthy.
I also think this would be great with some chopped bell peppers and corn or even with some shredded cooked chicken.
adapted from: Phil G.
(Printable Recipe) or (Printable with Picture)
1 c. quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions (including green part), chopped
1/2 c. chopped fresh cilantro
Dressing
1/2 Tbl. (heaping) grated lime zest
2 Tbl. fresh lime juice
3 Tbl. extra virgin olive oil
1/2 Tbl. pure maple syrup
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Prepare quinoa according to the package directions. Meanwhile, whisk together all of the dressing ingredients. Taste and adjust ingredients, if needed. When quinoa is finished cooking and all the water has been absorbed, remove from heat and stir in the black beans, diced tomatoes, minced green onions and chopped cilantro. Pour dressing over the top and toss to coat. Pour into serving platter and serve warm or cover and chill and serve cold. Serves: 4-5 as a side dish.
Jenn's Notes: I think this is delicious and I also think it would be good with some chopped bell peppers and corn.
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