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!
Table of Contents
Zesty Black Bean & Tomato Quinoa
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tomatoes medium sized, diced
- 1 tbsp cilantro chopped
- 1 can black beans 15 oz. size, rinsed and drained
- 2 tsp grated lime zest
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil
- 4 scallions chopped
- ½ tsp salt
- pepper to taste
Instructions
- Mix together lime zest, lime juice, oil, salt, and pepper in a large bowl.
- Rinse quinoa and prepare in a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Note: If you prepare your quinoa in a steamer, the water/quinoa ratios might be different, so follow your manufacturer's instructions.
- Add quinoa to lime & oil mixture and toss until absorbed. Stir in remaining ingredients and salt and pepper to taste.
Just made this tonite. It is really tasty! Garden tomatoes might have helped but yum.
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 !
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!
So, I couldn’t figure out what I was going to bring for Thanksgiving dinner- that issue has been resolved. Thanks for sharing! 🙂
Do you think I can exchange quinoa with amaranth? 🙂
You know, I’ve never tried amaranth- let me know if you try it!