Black Bean, Roasted Red Pepper Quinoa
Delicious, vegetarian, high in protein and fiber, and easy to make! What else could you ask for? We make this for dinner, add a side salad and whole grain slice of bread. Then use the leftovers next day either on a salad or in a wrap for lunch! The original recipe came from Epicurious.com, but we changed several things to make it our own.
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon honey or agave nectar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 roasted red peppers (from a jar, or roast your own), chopped
1/2 sweet onion, chopped
1/4 cup chopped fresh cilantro
salt & pepper
Whisk together lime zest and juice, butter, oil, honey or agave nectar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Rinse quinoa, draining in a sieve. Cook quinoa according to package direction.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.