Quinoa is a fast-cooking, protein-packed whole grain. It makes a perfect partner for lime-spiked black beans and fresh tomato. Serve as a side dish for any meal...it's delicious.
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted organic butter, melted and cooled
1 tablespoon olive oil
1 cup organic quinoa
1 (14- to 15-ounce) can organic black beans, rinsed and drained
2 medium organic tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Place quinoa in a fine mesh strainer and rinse thoroughly, drain.
In a medium saucepan, heat a splash of olive oil over medium-high heat and add quinoa. Cook and stir for 1 minute. Stir in 2 cups spring water and seasonings & boil rapidly. Turn heat to lowest setting, cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered.