Last night I made myself some quinoa. The recipe calls for things like tomatoes, lime juice, and cilantro, and I happened to have a can of RoTel Tomatoes with Lime & Cilantro in the stockpile in my basement, so out of pure laziness I used that instead. I didn't bother with the whole steaming/drying thing with the quinoa and instead just cooked it as per the instructions on the box. My little concoction was very yummy - and even excellent as a lunch today - but I just kept wishing it was Couscous with Chickpeas, Tomatoes, and Edamame. They're actually pretty similar in taste and consistency and I missed the edamame and feta! I'd eat it again, but I don't think I'd make it again.
Black-Bean and Tomato Quinoa
Gourmet, July 2007
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
2 teaspoons 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 oz can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions -- chopped
1/4 cup chopped fresh cilantro
1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. 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.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Yield: 4 side-dish servings