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
Scale
- 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.
