So this whole low carb thing. It works, the only thing that gets the stubborn 5-10lb off of me. But…I really miss rice. Quinoa does an okay job, though. It is it’s own flavor, so I find if you don’t try to think of it as “fake rice,” but rather its own very good thing, it does well. It’s never been my favorite over the years, but I semi need its niche now! It is one of the few grainy items that are not incredibly offensive to the low-carb folks. And I would argue what carbs it has are outweighed by it’s nutritional and functional benefits. I really enjoyed this, and as typical with quinoa, add what you like best!
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1/4 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions or leeks, chopped
- 1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, 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.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
***You can make the quinoa ahead for this…does quite well!