Photo: Quinoa with Black Beans and Hominy Recipe
Ingredients
Quinoa:
- 1 1/2 cups quinoa
- 2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- Zest of 1 large lemon
Dressing:
- 1/4 cup grapeseed oil
- 3 tablespoons agave nectar
- 2 tablespoons fresh lime juice (from about 2 large limes)
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Two 15-ounce cans hominy, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Directions
For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes.
For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime
juice, vinegar, cumin, salt and pepper until smooth.
In a serving bowl, combine the quinoa, hominy, black beans and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve.
Per serving (based on 6 servings): Calories: 332; Total Fat: 13 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 46 grams; Sugar: 12 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 625 milligrams
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By pmum_1215_5680011
NONE OF YOUR BU...
on May 11, 2013
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Substituted frozen petite corn for hominy, doubled the black beans and added about 2 cups diced jicama for another texture. . BIG hit at this month's office pot-luck! They're already asking for a Greek quinoa salad next month.
By Laurenleegio
on May 07, 2013
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This was great! And so healthy! I added diced avocado and served with salsa. I didn't have apple cider vinegar so I used red wine vinegar and it turned out fine. My husband said this needs to be added to the regular dinner rotation!
By Pianogirl18
Atlanta, GA
on May 06, 2013
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Made this recipe as designed with one exception ... I added grape tomatoes that I quartered as I thought it needed the color element. It was good. As for the sweetness, I didn't feel it had too much agave although if I make again, I would add more lime juice.
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