A few Saturday’s back, we told you about the benefits of adding the superfood Quinoa to your diet. At The Studio (MDR), we aren’t just about burning calories, we want you to consume calories too! Here’s why. We want to ensure that you have the fuel your body needs to maintain the energy of each strengthening and muscle lengthening class. MORAL OF THE STORY–don’t come to class on an empty stomach!
With that said, in honor of Meatless Monday, this protein packed recipe is sure to delight your appetite!
Black Bean & Tomato Quinoa
Quinoa is a fast-cooking, protein-packed whole grain. It makes the perfect partner for lime-spiked black beans and fresh tomato.
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar or 1 packet of sugar substitute stevia
- 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 1/4 teaspoon pepper in a large bowl.
Wash Quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Add Quinoa and 2 cups of water to a saucepan. Bring the mixture to a boil, reduce the heat to simmer and cover. One cup of Quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, the water is absorbed and the grains will be translucent and fluffy.
Add Quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Recipe adapted from Epicurious.com. Read more: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939#ixzz1kyHdpGHi