Cilantro-Lime Infused Quinoa with Black Beans

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

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RUNNER UP: Best Meatless Dish Cilantro-Lime Infused Quinoa with Black Beans recipe

meatless-dish2003 Best meatless dish winner | Pritikin Recipe of the Year Contest

When I want to enjoy my favorite foods I reach for quinoa and homemade salsa using fresh ingredients that are mostly found in my garden. I eat beans daily and chose black beans for this dish but any bean would work well.

I prefer cooking beans and grains from scratch (instead of using canned/packaged), to save time these can be made ahead of time. Soak your beans overnight to cut down on cooking time. Typically I’ll cook large batches of beans and grains on the weekend for quick meals throughout the week.

Cilantro-Lime Infused Quinoa with Black Beans
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Servings Prep Time
5people 60minutes
Servings Prep Time
5people 60minutes
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Rinse black beans and soak them overnight.
  2. Rinse black beans once again, then place them in a medium pot with 2 cups of water, 1/2 sliced onion, 1 sliced jalapeno, and 3 cloves of sliced garlic. Bring to a boil, then reduce heat to simmer and cook until soft, about 40 minutes. The yield is about 2 cups of cooked black beans.
  3. Put rinsed quinoa and 1 1/4 cups water in a medium pot. Bring to a boil. Cover, reduce heat to medium low, and simmer until water is absorbed, about 17 minutes. Stir in juice and zest from 2 limes and 1/4 cup chopped cilantro. Cover for 5 minutes.
  4. In a medium bowl, mix 1 cup diced tomatoes, 1/2 cup diced onion, 1/4 cup diced jalapenos, 1 clove minced garlic, 1 handful chopped cilantro, and juice and zest from 1 lime.
  5. Layer beans, quinoa, and salsa on a plate and enjoy.

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