A zesty Cilantro Lime Quinoa mixed with earthy nutritious black beans makes the perfect gluten free side dish for your Mexican food fiesta!
Mexican Cilantro Lime Quinoa
Isn’t it nice when life gets back to normal?
We just came through about a 2 week period where we went to Napa, had my parents in town for a week and a half, had a birthday party, and then dog sat for my brother. Yesterday afternoon our house was finally silent.
No people talking, no barking dogs or fighting, no picking up after people or making sure we have certain foods in the house. Don’t get me wrong I like to be hospitable, serve people and make dinners. But sometimes it is nice to not have any plans, to be able to clean the house and have it STAY clean, and to do nothing!
Speaking of doing nothing, that is basically what you do for this tasty gluten free dish I’m sharing with you today!
It’s one of those side dishes that you put in the pot and forget about until the final “add the flavor” moment. LOVE THAT! Plus, it is…. yup… a MEXICAN DISH! 🙂
If you haven’t noticed yet, I am basically giving you every element you need for one tasty Cinco de Mayo Fiesta… minus the drinks. I will let you take care of those!
This Cilantro Lime Quinoa with Black Beans is perfect for those of you who are gluten free. It is also vegetarian or would be a perfect side dish for those of you who “eat the meat.” {I ate it with the Grilled Fajita Skirt Steak} To make this dish Paleo worthy, just omit the black beans. So, as you can see, this dish is super flexible but also super delicious! I mean.. just look at it… don’t you want to take a bite?
How to Make this Mexican Quinoa Recipe
To get started, bring 2 cups of water and 1 cup quinoa to a boil. Cover and reduce heat to low and simmer for 15 minutes or until all the water is gone. Remove from heat and let stand for 5 minutes.
Fluff quinoa with a fork. Next add 1 teaspoon of lime zest, juice of 1 lime, 3 smashed garlic cloves {for directions on how to garlic click here}, and one 15 oz. can of low sodium black beans that have been drained and rinsed.
Toss together. Next add 3 tablespoons of chopped fresh cilantro and salt and pepper to taste.
Toss to combine everything and serve. This would be perfect with the Grilled Fajitas Skirt Steak and Chimichurri Sauce.
Cilantro Lime Quinoa with Black Beans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Stove
- Cuisine: Mexican
Description
A zesty Cilantro Lime Quinoa mixed with earthy nutritious black beans makes the perfect gluten free side dish for your Mexican food fiesta!
Ingredients
- 1 cup of quinoa
- 2 cups of water
- 1 teaspoon of lime zest
- juice of 1 lime
- 3 tablespoons of fresh cilantro, roughly chopped
- 3 roasted garlic cloves, smashed or smeared {directions on how to roast garlic}
- 1 {15 oz.) can of low sodium black beans, drained & rinsed
- salt & pepper
Instructions
- Bring water and quinoa to a boil. Cover and reduce heat to low and simmer for 15 minutes or until all the water is gone.
- Remove from heat and let stand for 5 minutes.
- Fluff quinoa with a fork.
- Next add lime zest, lime juice, smashed garlic cloves, and low sodium black beans.
- Toss together.
- Next add chopped fresh cilantro and salt and pepper to taste.
- Toss to combine everything and serve.
- This would be perfect with the Grilled Fajitas Skirt Steak and Chimichurri Sauce.
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For more Quinoa Recipes:
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