Black Bean and Tomato Quinoa

This would be an awesome side dish, but I think it can hold it's own as a main meal. It has two sources of protein, the quinoa and the beans, so you won't be leaving the table hungry. I think this dish is best when you let it sit for at least an hour, so the flavors in the dressing can soak in. Eat it cold, or at room temperature. Makes 4-6 servings.

Black Bean and Tomato Quinoa

Zest of two limes

2 tablespoons fresh lime juice (2 limes)

3 tbsp olive oil

pinch of sugar

Salt and pepper

1 cup quinoa

1 ¼ cup water

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup chopped fresh cilantro

Step One:

     Whisk together the lime zest, lime juice, olive oil, and sugar in a small bowl. Add some salt and pepper. Set aside.

Step Two:

     Rinse the quinoa under cold water. In a pot bring 1 ¼ cup water to a boil. Once the water boils, add the quinoa. Bring back to a boil, reduce heat to low and simmer for 12 minutes, covered. Once 12 minutes is up, remove from heat and let sit for 5 minutes, covered. Fluff with a fork.

Step Three:

     In a large bowl add the quinoa, beans, tomatoes, scallions, and cilantro. Pour the dressing over and toss together. Add more salt and pepper if necessary.

In other news, I'm going to see The Hunger Games tomorrow. VERY excited!! I also bought new shoes for work. Dansko has a vegan line of their clogs. A little expensive ($120), but incredibly comfortable. And when you are on you feet all day, comfort matters! My previous pair lasted almost two years. Money well spent. When they come in the mail I'll show some pictures. 


Have a great day : )


x0 kim