One of my favorite ways to make quinoa is in a Black Bean Quinoa Salad.
Here's what you need: ((4 servings))
1 cup quinoa ((rinsed thoroughly under cold water))
2 cups of water
1 cup of black beans ((rinsed and drained))
1 tomato ((diced))
4 tablespoons green chiles ((roasted and diced or you can buy it prepared, no judging))
2 cloves of garlic, minced
Cilantro ((the more the better))
EVOO which means extra virgin olive oil ((just a drizzle))
2 tablespoons feta cheese crumbles
To prepare the quinoa: Measure out the desired amount and rinse it thoroughly using a very small mesh sieve/strainer. These little bastards are *really* small, and you will lose all of them if you try to use a regular strainer. ((No, I didn't do that the first time without thinking it through because I'm blonde. Nope.)) Throw them in a small pot and add water according to the package directions. Bring it to a boil, then reduce to a simmer until all of the water is absorbed and they are "sprouted." About 10 or so minutes. It should look like this when it is done.
|See the little shoots? That means it is done.|
While that is cooking, chop up all of the fresh ingredients and rinse the black beans.
Throw all of that into a plastic bowl. Add the quinoa and then give it just a really, really, really light drizzle of olive oil. Squeeze the limes into it and give it a few cracks of sea salt. Put the lid on your bowl and shake the beejeezus out of it. ((Yes, this is technical, I know.)) Top it with the feta and done!
Nutritional Info: Solid. Right around 300 calories, 5 grams of fat.
I'm off to do some work and start my studying but tomorrow we are going off the calorie rails... I'll be making a sunchoke risotto that is over 1,000 calories per serving and a much, much lighter sausage and roasted pepper dish. Good lord, don't let me sample too much of the risotto. Yikes.