Cilantro-Lime Quinoa salad with Black Beans and Tomatoes

While this dish does not scream main course and is probably better suited as a side dish, we had this as a weekday main course and it worked fabulously.

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Packed with flavor and texture, this dish will impress even those who generally prefer meat in their dinner.

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As you know, I have a love affair with quinoa. I don’t expect this love affair to ever end because quinoa takes on the flavor of whatever you put it with and is so versatile! This dish has very mexican-tasting flavors and is refreshing on the palate. It would make a great meal for the day after eating something really heavy-a great detox!

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Forgive me if my writing is a little bit more lazy than usual-I have been a bit under the weather today and I am currently very dizzy so I am not really thinking straight!

On that same note-this dish tasted great on my sick belly because I love feeding myself wholesome food. Hopefully I will be better soon!

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While the recipe calls for steaming the quinoa, I think it would be just fine to cook the quinoa as the package recommends. I think the salad tastes best cold or room temperature, but it’s tasty warmed up as well.

Cilantro-Lime Quinoa salad with Black Beans and Tomatoes

Recipe from Gourmet magazine

Makes about 4 servings

Ingredients:

For lime dressing:

2 tsp grated lime zest

2 tbsp fresh lime juice

2 tbsp unsalted butter, melted and cooled

1 tbsp vegetable oil

1 tsp sugar

1/2 tsp kosher salt

1/4 tsp freshly ground back pepper

For quinoa:

1 cup quinoa

1 14-15 oz can black beans, rinsed and drained

2 medium tomatoes, chopped

4 scallions, sliced

1/4 cup fresh cilantro, chopped

Whisk together lime zest and juice, butter, oil, sugar, salt, and pepper in a large bowl.

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.

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