Ingredients:
1 cup quiona
2 cups water
1/8 cup oil (you can have 1/4 cup, but I'm cutting way back on oil)
Juice from 1 1/2 limes
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. red pepper flakes (I didn't use them. I don't do hot and spicy)
1 1/2 cup halved cherry tomatoes
1 15 oz can black beans drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
1 avocado, chopped
salt and ground pepper to taste
Instructions:
Bring quinoa and water to boil in a a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10-15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over uinoa mixture: toss to coat. Stir in cilantro and avocado: season with salt and black pepper. Serve immediately or chill in refrigerator.
At the time I took the photo I hadn't added the avocados because I was serving it later.
No comments:
Post a Comment