I adapted this recipe from one at epicurious.com. Two teaspoons of lime zest AND two tablespoons of lime juice was a bit too limey for even my tastes, so I've scaled back on the lime and added some other spices to give it a more interesting mix of flavors. Also, the directions on epicurious for cooking the quinoa seemed really finicky--they want you to cook it in water, then drain it, then steam it with a towel over the top. I've had great success cooking quinoa exactly as I cook rice, and you can't tell the difference.
Ingredients
- 1/2 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons butter, melted
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 2 tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced (optional)
- 1/2 cup crumbled feta (optional, but delicious!)
- salt and pepper to taste
Soak quinoa in cold water for 15-30 minutes, then rinse. Heat 1 1/2 cups water to boiling, then add quinoa and cover with tight-fitting lid and reduce heat to low. Cook for 20 minutes, then turn off heat and leave the lid on for 5 more minutes.
While the quinoa is cooking, mix the lime zest, lime juice, butter, oil, sugar and spices in a large bowl. Add cooked quinoa and stir gently to coat the quinoa in the dressing. Add other ingredients. This can be served warm, cold, or at room temperature, and makes a great leftover or a filling for wraps.
