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Writing & Black Bean Tomato Quinoa

July 1, 2011

I like writing; that’s good since I am publishing Posts five days a week. Issue – I am spending a lot of time writing said Posts.
Trying something new for July – spend only 15 minutes writing for publication. Usually I write a Post, send it to WordPress, leave it for 6 – 48 hours then reread it two, three or ten times before finally scheduling it to publish. July will be different – no rewriting, rethinking, rewording…

One question – how quickly I can find recipes I have written or write new recipes?

Happy July!

Black Bean Tomato Quinoa

This is a wonderful summer side dish to enjoy with hot grilled meats or cold leftovers & I love the butter in the dressing!


  • 2 teaspoons grated Lime Zest
  • 2 Tablespoons fresh Lime Juice
  • 2 Tablespoons Unsalted Butter, melted & cooled
  • 1 Tablespoon Coconut Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • 1 cup Quinoa
  • 1 (14- to 15-ounce) can Black Beans, rinsed & drained
  • 2 medium Tomatoes, diced
  • 4 Scallions, chopped
  • 1/4 cup chopped Fresh Cilantro or Parsley


  1. Whisk together lime zest, juice, butter, oil, honey, salt, & pepper in a large bowl; Set aside.
  2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
  3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes.
  4. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve).
  5. Cover quinoa with a folded kitchen towel, then cover sieve with a lid.
  6. Steam over medium heat until tender, fluffy, & dry, about 10 minutes.
  7. Remove pot from heat; Remove lid. Let stand, still covered with towel, 5 minutes.
  8. Add quinoa to dressing & toss until dressing is absorbed, then stir in remaining ingredients with salt and pepper to taste.


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