black bean, cilantro, gluten-free, lime, quinoa, tomato, vegetarian
Happy new year! I hope everyone had a great one. With the holidays over, I’m hoping to have some more free time to put towards writing blog posts and visiting everyone else’s blogs, and of course making more yummy food in the kitchen! I still have some belated Christmas stuff to get out (whoops!), but other than that, it’s back to trying out new recipes and having some fun with my new cookbooks that I got for Christmas!
Now I’ve never been one for new years resolutions. I was always forced to make some in school, as a fun little homework assignment, but I never followed through on any of them so I kind of just gave up. If I want to try to better myself in some way, I don’t think it should wait until the beginning of the new year to start trying. That’s just my opinion… I don’t mean to offend anyone, of course. But for those of you who have made some resolutions, and if that resolution includes eating healthier (or if you just want to try something new), then this recipe is for you! This was my first time ever trying quinoa, and I know I’m totally behind on this trend, but what else is new :). It’s simple and delicious, and such a fun texture! I love the combination of the tomatoes, beans, and lime and next time I try this, I might add some avocado because it seems like it would fit right in with the rest of the ingredients.Black Bean and Tomato Quinoa
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 cup quinoa, uncooked
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
3 green onions, chopped
¼ cup chopped fresh cilantro
Prepare quinoa according to directions on package.
Meanwhile, whisk together lime zest and juice, butter, oil, sugar, salt, and pepper in a large bowl. Add quinoa to dressing and toss until dressing is absorbed. Stir in remaining ingredients and additional salt and pepper to taste.
Source: Misadventures in Cooking