Cilantro-Black Bean Quinoa Recipe

Name: Cilantro-Black Bean Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 2 Tablespoons Lemon Zest; 1 whole Lemon, Juiced; 1 teaspoon Kosher Salt; 2 Tablespoons Good Olive Oil; 1 teaspoon Fresh Ground Pepper; 1 teaspoon Sugar; 1 cup Quinoa; 1 bunch Cilantro; 2 whole Tomatoes; 3 whole Small Scallions; 1/2 cups Black Beans, Drained; 1 Tablespoon Melted Butter

Servings: persons

2 cups Water
2 Tablespoons Lemon Zest
1 whole Lemon, Juiced
1 teaspoon Kosher Salt
2 Tablespoons Good Olive Oil
1 teaspoon Fresh Ground Pepper
1 teaspoon Sugar
1 cup Quinoa
1 bunch Cilantro
2 whole Tomatoes
3 whole Small Scallions
1/2 cups Black Beans, Drained
1 Tablespoon Melted Butter

1
Whisk together lemon zest, lemon juice, salt, oil, pepper, and sugar in a large bowl. Set aside.
2
Cook quinoa in a medium pot of boiling water, uncovered, until water is absorbed, 15 minutes. Set a lid over the pot and simply allow the steam to steep into the grain for 10 minutes.
3
Meanwhile, finely chop cilantro, tomatoes, and scallions.
4
Add quinoa to the dressing and toss black beans and all remaining ingredients in.
5
Best if served cold.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Water, 2 Tablespoons Lemon Zest, 1 whole Lemon, Juiced, 1 teaspoon Kosher Salt, and more.

Yes, Cilantro-Black Bean 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.

Cilantro-Black Bean Quinoa

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