A Cup of Green

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Black-bean and Tomato Quinoa


Talk about yum yum in my tum tum.  I had this recipe for at least 2 years, and being the reluctant chef that I am, I have finally used it for the first time a couple of days ago! It was delish and I am proud to share an actual recipe that I have used to create a good, healthy meal.

Quinoa is protein-packed and high in magnesium. It’s perfect with lime-spiked black beans and fresh tomato!



2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons unsalted butter, melted and cooled (I used ghee and highly

recommend it)

1 tablespoon vegetable oil (I used olive oil)

1 teaspoon sugar

1 cup quinoa

1 (14- to 15-ounce) can black beans, rinsed and drained

2 medium tomatoes, diced (Orange heirloom tomatoes were in my dish)

4 scallions, chopped (I forgot scallions at the store so I used 1/4 cup of

chopped white onions)

1/4 cup chopped fresh cilantro


Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

*Note – I didn’t have a sieve so to steam the quinoa, I “ghetto-rigged” it by putting my pot in a pan of water on the stove. Not sure if it did exactly the same thing a sieve would, but the dish came out fantastic

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

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