Like many dishes I prepare, I improve on them over time. Now I cook many of the ingredients along with the quinoa instead of adding them afterwards. Adding pesto when it's available is another change. Here's the updated version.
Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4
1 cup quinoa
2 cups water
1/8 cup extra-virgin olive oil
2 or 3 tablespoons lime or lemon juice
2 teaspoons cumin, fresh ground
2 teaspoons fennel seed, fresh ground
1/2 teaspoon sea salt
*1 teaspoon minced garlic
1/4 cup chopped flat-leaf parsley or cilantro
*I love the ease of pre-minced garlic in a jar.
1 1/2 cups halved cherry tomatoes
1, 15-oz can black beans, drained and rinsed
1. Bring water, quinoa, oil, juice, and spices to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, about 12 minutes. Set aside to cool.
2. Add the parley or cilantro. If using the tomatoes and black beans, stir them into the cooked quinoa also.
(If the tomatoes are omitted, this dish is also good served warm. )
I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out.
Good cooking to you,