Quinoa (pronounced Keen-WAH – Side note: on wikipedia it says it’s pronounced /ˈkiːnoʊ.ə/ . Thanks wikipedia, that’s incredibly helpful) -is a psuedo-grain. Meaning it’s considered a grain, but it’s actually a seed that is super high in protein. It was once considered “the gold of the Incas”- because it gave their warriors stamina for battles.
Little did they probably know, quinoa is a “complete protein”, meaning it has all of the essential acids your bod needs. It has a nutty little flavor, and is creamy AND crunchy in texture (YUM). It’s delicious and you should give somethin’ new a try in place of rice or couscous or pasta.
It also is available in funky red and purple colors that can healthily spice up the look of your plate- and impress the bf/gf’s parentals. So here is a black bean and tomato quinoa recipe that would go great along side grilled salmon, shrimp, tofu or chicken and a side salad [and a glass of Pinot]. As always, add more veggies if you’re feeling cray-zay.
Black Bean and Tomato Quinoa
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.