Black Bean And Tomato Quinoa – a delicious recipe with lime, olive oil, quinoa, black beans, tomatoes, green onions. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cook quinoa uncovered in boiling salted water for 10 minutes. (Don't worry about what the quinoa package says about the amount of water.) Drain in sieve, then steam in sieve over boiling water for another 10 minutes, covered. (I usually reserve the boiling water so I don't have to boil the water again). Remove from heat, and let sit while preparing the rest of the ingredients.
2
Wash black beans under running water, and put in large bowl. Zest the lime over the beans. Add the tomatoes, green onion and cilantro.
3
Add a bit of olive oil to the quinoa and mix, and then add to the bowl and mix all ingredients.
4
I usually serve this as a side to pork chops with garlic lime sauce, although I make extra because it's a great snack the next day.
5
Simplified from a recipe on epicurious.
147
kcal
Calories
1
g
Fat
28
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lime, olive oil, quinoa 1/4 cup uncooked per person, 1 can black beans, and more.
Yes, Black Bean And Tomato Quinoa falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
