Cilantro lime quinoa and black beans!

12 Apr

Some of you are blessed to know our friend Christi.  She and her hubby and kids are just precious people.

A few weeks ago, Christi brought us a most fabulous meal!  I couldn’t WAIT to make it and share it with you!  She created this from a recipe, but I think she changed it sufficiently enough to call it her own.

**I was trying to be all fancy (alla, Pioneer Woman) and take pictures throughout the process.  But my camera decided to bite the big one halfway through. I lost all of my beautiful pics.  The ones here are from my phone and are pretty crappy! Sorry!  Maybe I need an iphone so that my phone camera is at least decent.  Nudge, nudge, wink, wink, dear hubby.**

This dish reminds me of the fabulousness of Chipotle’s cilantro lime rice with black beans and the brightness of tomatoes with the sheer bliss of creamy avocados.  Yum, yum, yum, and yum.

Bowl of limey goodness.  Or Cilantro Lime Quinoa and Black Beans with Avocado and Tomato

1 cups uncooked quinoa, rinsed and drained (you HAVE to rinse it first!  Otherwise you risk it being super bitter!

2 cups veg broth

2 cans or 4 cups of cooked black beans, rinsed and drained (I made my crockpot Cuban black beans)

1 pint grape tomatoes, halved

1 cup fresh cilantro, chopped (more or less according to your taste)

2 fresh avocados, pitted, peeled and diced

Fresh lemon juice to prevent avocado from browning

Sea salt and black pepper, to taste

Juice of 3 limes

Zest of 1 lime

What to do:

1. After your quinoa is rinsed, place in a pot with 2 cups veg broth and a pinch of salt. Bring to a simmer, then cover and let it simmer for 20 – 25 minutes, or until the water is all absorbed. While it is cooking, prepare the remaining ingredients.  This is a quick dish and should be finished not long after the quinoa is cooked.

2. In a large mixing bowl, combine beans, tomatoes, and cilantro.

3. Dice avocados and drizzle with lemon juice. Set aside.

4. Fluff quinoa with fork and add to bean mixture. Season with salt and pepper. Add lime juice and zest; toss to combine. Top each serving with avocado pieces and dressing.

Look at these beauties!  YUM!  Tastes like summer!  Btw, I made a triple recipe.  So don’t be alarmed at the quantity here.

Here is where the real magic happens.  When that fresh lime juice and zest meets the quinoa, black beans, cilantro, and tomatoes.

Then serve with a big ‘ole bowl of fruit.

This dish is great as a main dish.  It would also be a great side salad for a potluck or a perfect dish for a picnic.  Enjoy!  And then let me know if you make it!

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7 Responses to “Cilantro lime quinoa and black beans!”

  1. Dana April 12, 2012 at 10:12 pm #

    I have everything on hand to make this for dinner tomorrow night :)). Made your black beans this week and they are awsome. One night I smeared them on pre made pizza crust, topped them with diced tomatoes and avocado and baked. I sprinkled chopped cilantro on top baked pizza-FABULOUS!!!

    • brittluck April 13, 2012 at 6:49 am #

      That pizza sounds AWESOME! I think I would add jalapenos and some sliced colored peppers and be in heaven! Great idea!!!

      • Dana McKenna April 13, 2012 at 11:43 am #

        Having this recipe for lunch
        right now. Defenitly a new regular.
        SO GOOD!!!

  2. Julia April 20, 2012 at 5:20 pm #

    making this for dinner tonight 😉

  3. Kassandra Bibas June 17, 2012 at 3:18 pm #

    This looks so yummy! I can’t wait to try and make it.

Trackbacks/Pingbacks

  1. One..more…week! « Pressing on… - May 28, 2012

    […] week is to use up what we have from our produce co-op and leftovers from my juice fast! Monday: Cilantro lime quinoa with black beans (and tomato and avocado) with mangoes on the side. Tuesday: Forks Over Knives sweet potato vegan […]

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