Tuesday, April 19, 2011

Southwest Quinoa

This is a delicious Green Smoothie Girl recipe that I have adapted slightly and we love it. You can basically make it your own and add whatever you would like to the quinoa that you have on hand. It is super fast to throw together as well. Plus we could eat mexican food every day all day over here so it's a good way to get a super healthy food like quinoa into our diet while still incorporating our love for mexican food! This makes a LOT so for the two of us we usually half the recipe. This is definitely my husband's favorite quinoa recipe that I make, so if you are trying to introduce your family to quinoa, start with this one!

This is the full recipe and makes a large bowl. Also, cherry tomatoes aren't amazing in it but it was all we had when I took this pic. I recommend Roma or vine ripened tomatoes for sure.

2 cups quinoa
4 cups water
2 cans black beans (or 3-4 cups cooked black beans)
4 medium tomatoes
8 green onions, chopped
1 cup chopped cilantro

1 heaping Tbsp. lime zest
¼ cup fresh lime juice
4-6 Tbsp. extra virgin olive oil
1 Tbsp. maple syrup
1 tsp. sea salt
½ tsp. pepper

Rinse quinoa thoroughly and strain water out through a fine strainer. Cook the quinoa in water (we just use our rice cooker, it's so easy!) and add everything else when finished. Pour dressing over top and gently mix. Top with fresh salsa and guacamole if desired (in my opinion the salsa and guac are a must:) You can serve this hot or cold but don't reheat once it is all mixed together. Buen provecho!

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