black bean and tomato quinoa salad
Yield: Serves 4 to 6 as a side dish
Black Bean and Tomato Quinoa Salad
This quinoa salad, with its lime and honey vinaigrette, is protein-packed yet refreshing. For extra flavor, prepare the quinoa with chicken stock rather than water.
Ingredients:
1 cup quinoa
2 cups water
3/4 teaspoons salt, divided
Zest of one lime
Juice of one lime (about 2 tablespoons)
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon ground black pepper
1 (15 or 15.5 ounce can) black beans, drained and rinsed
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
Directions:
Rinse quinoa in a fine mesh sieve very well, for about 2 minutes under running water. Transfer to a medium saucepan and combine with two cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce heat to low and simmer until liquid is absorbed, about 15 minutes. Uncover and fluff quinoa with a fork. To prepare ahead, refrigerate cooked quinoa overnight in a covered container.
In a large bowl, whisk together the lime zest, lime juice, olive oil, honey, 1/4 teaspoon salt, and pepper.
Add quinoa to dressing and toss until dressing is absorbed. Stir in black beans, grape tomatoes, and cilantro. Season to taste with additional salt and pepper if needed. Serve at room temperature or chilled.
Adapted from this recipe from Gourmet, July 2007.