Prep and cook time: 30 minutes
(quinoa: 1.00, butter: .15, orange: .25, black beans: .55, tomatoes: .80--this is a guess; I have home-canned ones; onions: .20, cilantro: .25--guessing on onions and cilantro too--mine were home grown)
1 C quinoa
2 C water
2 tsp grated citrus zest (I used orange and it was great)
2 Tbsp citrus juice
2 Tbsp melted butter
1 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 14 oz. can black beans, drained and rinsed
1 14 oz can diced tomatoes, drained (or about 1 C of fresh chopped tomato)
4 green onions, chopped
1/4 C fresh cilantro, chopped (I didn't have fresh, so used 2 Tbsp dry)
Wash quinoa by putting it in a fine mesh strainer and running water through it for a few minutes.
Put it in a pot, cover it with 2 C water. Bring to a boil. Reduce heat and simmer.
While the quinoa is cooking, prepare your dressing and vegetables. Whisk together zest, juice, butter, oil, salt, and sugar. Chop your onions and cilantro and tomatoes if fresh. Rinse your beans.
When quinoa is ready, add dressing and toss until it is aborbed. Then stir in remaining ingredients and add salt and pepper to taste.
Note: The leftovers the next day were pretty good, but after that, I felt like they were mushy and not as good.
Posted by The Tasty Cheapskate