Nothing makes me more happy than to pick fresh produce from my garden + not turn on my oven in the heat of the summer.
This Black Bean Tomato Quinoa is a great quick and easy summer dish that doesn’t require the oven! A winner all around.
Not only is it filling, it’s good either warm or cold, as an entree or a side dish, and it’s even Gluten Free!
I love grilling pork chops of shrimp kabobs to serve along side, add some fresh fruit, and voilà dinners ready.
Black Bean Tomato Quinoa
2 tsp. grated lime zest
2 Tbsp fresh lime juice
2 Tbsp butter, melted and cooled
1 Tbsp avocado oil
1 tsp. sugar
1 c. quinoa, uncooked
1 (14-15 oz.) can black beans, rinsed and drained
2 med. tomatoes, diced (or halved cherry tomatoes)
4 green onions, chopped
1/4-1/2 c. chopped fresh cilantro
Whisk together lime zest and juice, butter oil, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl.
Cook quinoa according to package directions. After cooked, remove pot from heat & let stand for 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed. Stir in remaining ingredients and salt and pepper to taste.