| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Llf (<20%cf, Side dishes | 4 | Side dishe | |
INGREDIENTS
| 1/3 | c | Quinoa |
| 1 | c | Water |
| 1 | ts | Olive oil |
| 4 | ts | Lime juice |
| 1/4 | ts | Cumin |
| 1/4 | ts | Ground coriander |
| 1 | tb | Fresh cilantro; finely chopped |
| 2 | tb | Scallions; minced |
| 1 1/2 | c | Black beans; 15-oz can, drained |
| 2 | c | Tomatoes; diced |
| 1 | c | Bell peppers; diced |
| 2 | ts | Fresh green chiles; minced |
| 1 | ds | Salt and pepper to taste |
INSTRUCTIONS
1. Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring water to boil, add quinoa, cover, and simmer on low heat until all of the water is absorbed and quinoa is tender, about 10-15 mins. Allow to cool for 15 mins. 2. In small bowl, combine oil, lime juice, cumin, coriander, cilantro and scallions. Stir in beans, tomatoes, peppers and chiles. Add cooled quinoa, and salt and pepper and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges. Per 11-oz serving: 197 calories, 2.8g fat (13%CFF) 0 chol, 389mg sodium Suggestions: Serve as side dish with "Seitan Fajitas" or as main dish with "Zucchini with Cilantro Sauce" or soup. Contributor: "Moosewood Restaurant's Low-Fat Favorites" Preparation Time: 00:30 Posted to Digest eat-lf.v097.n016 by Cathleen <catht@interlog.com> on Jan 16, 1998
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