Recipe Source: Delicious Heart Healthy Latino Recipes
½ C quinoa
1½ C water
1½ Tbsp olive oil
3 Tbsp lime juice
¼ tsp cumin
¼ tsp ground coriander (dried cilantro seeds)
2 Tbsp cilantro, chopped
2 medium scallions, minced
1 can (15½ oz) low-sodium black beans, drained and rinsed
2 C tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 fresh green chilis (or to taste), minced
Ground black pepper, to taste
Percent Daily Values are based on a 2,000 calorie diet.
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.
While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.
Combine chopped vegetables with the black beans in a large bowl, and set aside.
Once the quinoa has cooled, combine all ingredients and mix well.
Cover and refrigerate until ready to serve.
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