below is the original recipe for the quinoa and black-bean 'salad'. after the recipe are the modifications i made to the recipe. enjoy!
ORIGINAL RECIPE:
BLACK-BEAN AND TOMATO QUINOA
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
MODIFICATIONS:
1) I don't cook the quinoa as in the recipe. I use a rice cooker and use a 1 to a-little-over-1 ratio of quinoa to water (so for 1 cup of quinoa, i use like a little less than 1-1/4 cup of water).
2) Depending on my mood, I'll use sweet cut corn instead of the tomatoes. I just use the frozen and cook it before adding to the quinoa. About 1 to 1-1/2 cups.
ORIGINAL RECIPE:
BLACK-BEAN AND TOMATO QUINOA
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
MODIFICATIONS:
1) I don't cook the quinoa as in the recipe. I use a rice cooker and use a 1 to a-little-over-1 ratio of quinoa to water (so for 1 cup of quinoa, i use like a little less than 1-1/4 cup of water).
2) Depending on my mood, I'll use sweet cut corn instead of the tomatoes. I just use the frozen and cook it before adding to the quinoa. About 1 to 1-1/2 cups.
