This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the quinoa is gluten-free.
"What is a kiss? Why this, as some approve: The sure, sweet cement, glue, and lime of love" -Robert Herrick, Poet
Quinoa is a great choice for side dishes and you should keep this in your pantry. It has tons of fiber and great texture with a slightly nutty flavor.
You can use it almost anywhere you would use rice. If you have a favorite rice recipe it works pretty much the same except your rice recipe is likely three to one liquid to rice and two to one works with quinoa. Bring the liquid to a boil and add the quinoa. Reduce the heat to a simmer. Unlike rice, you can stir it a bit and it won't get gummy and it'll keep your quinoa fluffy.
If you have a rice cooker, the same holds true. Use a two to one liquid to quinoa combination (two cups water to one cup quinoa). If you don't stir the quinoa you'll get a little browning at the bottom of the cook pan (depending on how your rice cooker works).
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers. Reheat gently.
Place the water in a small sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat until the quinoa is simmering.
While the quinoa is cooking place the olive oil in a medium skillet over medium heat.
Add the shallots and cook for about 2 minutes. Stir frequently.
Add the peppers and cook for about 2 minutes. Stir frequently.
Add the black beans and toss well.
Add the lime juice, salt, pepper and cumin.
Toss and cook for about 2 minutes.
Add the cooked quinoa and mix well.
Add the tomato, cilantro, and butter.
Toss until the butter is melted.
Serving size: about 1 1/2 cups
|Calories 253||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||7%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 41g||15%|
|Dietary Fiber 9g||33%|
|Vitamin K 9mcg|