Quinoa with Black Beans and Tomatoes

As far as theme nights go, Mexican is really popular at my house.  Rather than keep all of the elements for our burritos separate, I think that it’s a great idea to combine them into a salad.  The kids eat it up whether we use it as filler for burritos or as a side to grilled chicken!
Cook quinoa, as per instructions.  I use a ratio of 1 cup of rinsed quinoa to 1 3/4 cup water.  When the quinoa comes to a boil, turn it down to low, cover and let simmer for 15 minutes.

Combine dressing ingredients in a small bowl.

Add rinsed black beans, tomatoes and scallions to cooled quinoa.

Add dressing and toss to combine.

 Quinoa with Black Beans and Tomatoes

Adpated from epicurious


2 teaspoons grated lime zest (approximately 1 lime)
2 tablespoons fresh lime juice (approximately 1 lime)
2 tablespoons unsalted butter, melted and cooled
1 tablespoon canola oil
1 teaspoon sugar

1/2 teaspoon kosher salt
1 cup quinoa
1 3/4 cups water
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced (or about 20 grape tomatoes, halved)
4 scallions, chopped
Cilantro (optional)


1. Rinse quinoa in a fine mesh sieve.  

2. Add quinoa and water into a pot and bring to a boil.  Cover, turn to low and let simmer for 15 minutes. When done, remove from heat and fluff with fork in a large bowl.
3. Meanwhile, whisk together lime zest and juice, butter, oil, sugar and salt in a small bowl.
4. Combine cooled quinoa with tomatoes, black beans and scallions.
5. Add dressing and toss to combine.
6. Taste and adjust salt/pepper to taste.  Enjoy!

Eat, Drink & Be Yummy!

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