Last month at our Mexican potluck, my dear friend Kelly made this amazing salad. It was such a wonderful contrast with all of the other food which frankly, in the end made me feel as though I had gained 40 more unnecessary pounds on my already full frame. Lucky for me, she sent me the recipe and I am so excited to have this as a weekday lunch. It is so quick and easy to make, I will be doing this one often.
Black Bean and Tomato Quinoa
(adapted from Epicurious)
Makes 2 servings
zest of 1/2 lime
juice of 2 limes
2 tbsp olive oil
1/2 tsp sugar
1/2 c quinoa
1/2 can of black beans drained and rinsed
1 tomato, chopped
2 scallions chopped
2 tbsp fresh cilantro, chopped
Whisk together lime zest, juice, sugar, oil, 1/4 tsp salt and a pinch of pepper in a large bowl.
Prepare quinoa according to package instructions with 1 tsp salt. Fluff quinoa with a fork and add to dressing. Toss to make sure it is well coated and add black beans, cilantro, and tomatoes. Check for seasonings and serve at room temperature.
2 comments:
Yay!! I made it onto your blog!! I want to make this one again and maybe throw some chicken in it...so yummy with it's lime goodness. I heart you. :)
I was thinking about adding some grilled chicken too!! I love this recipe so much, thanks for introducing me to it!
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