Servings: 5 Servings
Calories: 118kcal
2003 Best Meatless Dish Winner | Pritikin Cooking School Contest
Ingredients
- 3 cups quinoa - if using prepared-cooked - OR -
- 1 cup quinoa - if using UNCOOKED quinoa - plus
- 1-3/4 cups water - if using UNCOOKED quinoa
- ¾ cup black beans - dry
- ½ whole onion - sliced
- 1 whole jalapeno pepper - sliced, seeds removed for milder flavor
- 3 cloves garlic
- 1 bunch cilantro leaves - chopped
- 1 cup tomatoes - diced, seeds removed
- ½ whole onion - diced
- ¼ cup jalapeno pepper - diced, seeds removed for milder flavor
- 1 whole lime - juiced and zest reserved
Instructions
- Rinse black beans and soak them overnight.
- 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.
- If you are not using 3 cups of prepared quinoa, then rinse 1 cup of uncooked rinsed quinoa and the 1-3/4 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. Aim for a fluffy, but not wet or sudden quinoa.
- Fluff the quinoa, stir in juice and zest from 2 limes and 1/4 cup chopped cilantro. Cover for 5 minutes.
- 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 the juice and zest from 1 lime.
- Layer beans, quinoa, and salsa on a plate and enjoy.
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Nutrition
Serving: 1 Serving | Calories: 118 kcal (6%) | Carbohydrates: 23 g (8%) | Protein: 7 g (14%) | Fat: 0.5 g (1%) | Sodium: 7 mg | Potassium: 596 mg (17%) | Fiber: 6 g (25%) | Vitamin A: 1550 IU (31%) | Vitamin C: 37.1 mg (45%) | Calcium: 60 mg (6%) | Iron: 2.7 mg (15%)