Tuesday, April 10, 2012
Very easy. Very tasty. Very Weight Watcher friendly. Next time I'll add avocado but mine wasn't ripe yet. If I wasn't on Weight Watchers (and limiting my dairy intake) I would add cheese and sour cream.
This recipe makes a huge batch (4+ servings).
Quinoa with black beans and corn (recipe adapted from Archer Farms)
1 cup quinoa
1 1/2 cups water or chicken stock (I used chicken stock for added flavor)
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can sweet corn, drained
1 red or green bell pepper, diced
2 roma tomatoes, chopped
1/4 cup cilantro, chopped
3 Tbsp. lime juice
2 Tbsp. olive oil
2 tsp. ground cumin
Rinse quinoa with water. Combine quinoa and 1 1/2 cups water or chicken stock in medium saucepan. Bring to boil. Reduce heat and simmer, covered for 10-15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes.
In a large bowl, combine black beans, corn, bell pepper, tomatoes and cilantro. Stir in the cooked quinoa.
Combine lime juice, oil and cumin in a small bowl. Toss with quinoa mixture. Season with salt and pepper to taste. Serve warm or chilled.