NomNom: Black Bean and Tomato Quinoa

Over the weekend I celebrated Easter Sunday with my family and one of the side dishes I helped make was this quinoa dish. I've been curious about quinoa for quite some time now because I see it popping up in several recipes and in articles regarding the health benefits from it. It's basically a type of grain that originates in the Andean region that is highly packed in fiber and protein. I'm usually weary (aka low expectations) when it comes to dishes that only contain vegetables, especially when grain is the main ingredient, but this dish proved me wrong in so many ways.

When cooked, it has a fluffy texture and a nutty taste. It reminds me of couscous but texturally not as tough. The bold citrus flavors of the lime butter dressing really make this dish stand out, along with the freshness of the tomatoes and cilantro. I could probably eat this as my main meal and still feel happily satisfied--it's just that good. Now that I have turned into a quinoa fan (along with the whole family) I'll be on the hunt for more quinoa recipes so get ready for some healthy stuff coming atcha.

Oh! Here is the link to the BYT spring work wear photo shoot I participated in a couple weeks ago that I mentioned yesterday in my weekend snapshots. The full editorial came out yesterday--enjoy!

Ingredients (adapted from www.epicurious.com)
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Procedure

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

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

3. 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.

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