This is where salads flecked with cilantro, fresh with lime, rounded out by quinoa and black beans save the day. A slice or two of avocado is like the cherry on top.
Black Bean and Tomato Quinoa Salad
Servings: 3-4 servings
Ingredients:
- zest from one lime
- juice from two limes
- 1 teaspoon olive oil
- 1 cup quinoa
- 1 1/2 cups water
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado sliced
- greens for serving (optional)
Directions:
Whisk together lime zest and juice and oil in a large bowl. Season with salt and pepper.
Over high heat, bring quinoa and water to a boil in small saucepan. Cover, reduce heat, and cook for 10-15 minutes until quinoa is tender and water has been absorbed. Turn off heat and let sit for a few minutes; fluff with a fork. Add quinoa to dressing and toss until dressing is absorbed, then stir in black beans, tomatoes, and cilantro. I like to serve this over lightly dressed greens (it’s frisée in the picture) and top each individual portion with 1/4 sliced avocado. Makes a tremendous weekday lunch.
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