Monday, October 5, 2015

Mexican Quinoa Bowl

Ingredients:
1 cup quinoa (rinsed in cold water) 
2 cups water 

1 1/2 cups cherry tomatoes, cut in half
1 (15 ounce) BPA free can of organic black beans, drained and rinsed 
4-5 green onions, diced

2 limes, juiced 
1/4 cup extra-virgin olive oil
2 t ground cumin 
1 t sea salt 
1/2 t red pepper flakes 

1/4 cup chopped fresh cilantro 
salt and pepper to taste

Directions:
Put 2 cups of water in a saucepan on stove on medium heat. Rinse quinoa in a sieve with cold water. Add quinoa to saucepan. Cover and bring to a boil. Reduce heat, leaving the lid on and simmer 10-15 minutes or until quinoa has absorbed the water and split open. 
Click here for detailed directions on cooking quinoa.

Meanwhile, juice limes, chop cilantro and onions and slice tomatoes. Set aside. In a small bowl add lime juice, olive oil, salt, cumin and pepper flakes. Whisk. 
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and pepper. Serve immediately or chill in refrigerator.

Makes a great lunch or a side dish with tacos for dinner. You could always cut up some grilled chicken and add to your salad.

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