Black Bean and Tomato Quinoa Recipe
This recipe creates a vibrant Black Bean and Tomato Quinoa dish, combining fluffy quinoa with protein-rich black beans, fresh diced tomatoes, scallions, and cilantro. It's all tossed in a tangy lime-butter dressing, offering a healthy, flavorful, and quick meal suitable for lunch or dinner.
Equipment
- 1 Saucepan with Lid For cooking quinoa.
- 1 Fine-mesh Sieve Essential for rinsing quinoa to remove bitterness.
- 1 Large Mixing Bowl For combining all ingredients.
- 1 Whisk For preparing the dressing.
- 1 Cutting Board and Chef's Knife For preparing fresh vegetables.
Ingredients
Main
- 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
Instructions
- Thoroughly rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear, then drain well.
- Cook the quinoa according to package instructions (typically 1 cup quinoa with 2 cups water, simmer until liquid is absorbed). Once cooked, fluff with a fork.
- While the quinoa cooks, melt the unsalted butter and allow it to cool slightly.
- In a small bowl, whisk together the grated lime zest, fresh lime juice, cooled melted butter, vegetable oil, and sugar to form the dressing.
- Dice the tomatoes, chop the scallions, and chop the fresh cilantro.
- Rinse and thoroughly drain the canned black beans.
- In a large mixing bowl, combine the cooked and fluffed quinoa, rinsed black beans, diced tomatoes, chopped scallions, and chopped cilantro.
- Pour the prepared lime-butter dressing over the quinoa mixture.
- Gently toss all ingredients until they are evenly combined and coated with the dressing.
- Taste and adjust seasoning if necessary, then serve warm or at room temperature.
Notes
Ensure you rinse the quinoa thoroughly under cold water using a fine-mesh sieve; this is crucial for removing the bitter saponin coating. For an extra layer of flavor, consider lightly toasting the dry quinoa in the saucepan for a few minutes before adding liquid, which brings out a nuttier profile. The dressing, a simple emulsification of lime, butter, oil, and sugar, provides a bright acidity and richness that balances the earthiness of the beans and quinoa; feel free to adjust the sugar to your preference. Add the fresh herbs and tomatoes just before serving to maintain their vibrant color and fresh texture. This dish also holds up well when made ahead, making it a great option for meal prep.