Black Bean & Tomato Quinoa
This was really delicious and had a great complex flavor, especially considering how quick it was to throw together. Apparently it gets even better after sitting for a while so it seems like a great recipe to double or triple and then have leftovers for lunch all week.
The original recipe is available at Epicurious and is almost perfect – the only changes I made were to omit the butter and sugar (I added maybe a teaspoon more vegetable oil but otherwise didn’t do anything to replace them) it was definitely awesome without them. I also used my steamer to cook the quinoa instead of doing it on the stovetop. I don’t like to have too many kitchen gadgets but I really love my steamer – it makes it so effortless to make rice, quinoa, steamed veggies, and a bunch of other nice healthy foods. The one I have is an old Black & Decker model they don’t make anymore, but if I were to replace it I think I’d get this one since the stainless steel bowl is a better idea than a plastic one anyway. Does anyone have a steamer they really love & would recommend?
Anyway, the quinoa looks like this before it steams:
And this after (I’d already scooped some out before I remembered to take a photo):
I haven’t cooked with quinoa (which is pronounced “Keen-Wah,” by the way. The more you know!) very much but at least with a steamer it’s super easy and has a great taste & texture. I suspect you’ll see more recipes with it soon. I used a cup of quinoa and about 1.25 cups water, steamed for 30 minutes and then fluffed it with a fork and let sit for 5 more.
While that steams just chop up a couple of tomatoes & some cilantro, zest a lime or two, and rinse off some beans. (I did actually use canned beans this time, although I normally try to use dried. One of these days I’ll learn to plan ahead. Maybe.) I warmed the beans up on the stove because I didn’t think I’d like them as much cold, but that’s pretty optional if they’re already cooked.
Throw together the lime, oil & some salt in a big bowl and let it sit while the quinoa finishes cooking. Once that’s done, mix all the ingredients together and either let it sit a while (so the flavors can mingle & generally get to know one another in an intimate fashion) or eat it right away. Or if you made a bunch, both!
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Do you think I can exchange quinoa with amaranth?
You know, I’ve never tried amaranth- let me know if you try it!
So, I couldn’t figure out what I was going to bring for Thanksgiving dinner- that issue has been resolved. Thanks for sharing!
We were invited to a friend’s home for dinner — she was willing to go vegan for us! She picked this recipe, and it was *fantastic*! I can’t wait to try this myself!
Jessica, The beans in the picture look like light red kidney beans not black beans. Did you substitute them one for the other?I think I will use black beans and add sweet corn to the mix make it TEX/MEX. THANKS !
Just made this tonite. It is really tasty! Garden tomatoes might have helped but yum.