Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
40 minutes |
6 servings |
1 C |
½ C quinoa
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1½ C water
|
1½ Tbsp olive oil
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3 Tbsp lime juice
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¼ tsp cumin
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¼ tsp ground coriander (dried cilantro seeds)
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2 Tbsp cilantro, chopped
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2 medium scallions, minced
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1 can (15½ oz) low-sodium black beans, drained and rinsed
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2 C tomato, chopped
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1 medium red bell pepper, chopped
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1 medium green bell pepper, chopped
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2 fresh green chilis (or to taste), minced
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Ground black pepper, to taste
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Directions
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1
|
Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
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-
2
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While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.
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-
3
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Combine chopped vegetables with the black beans in a large bowl, and set aside.
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4
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Once the quinoa has cooled, combine all ingredients and mix well.
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5
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Cover and refrigerate until ready to serve.
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