Quinoa & Black Bean Salad with Lime Dressing

Yesterday was a disaster.  Our builder wanted out of building our house as I would not accept his hillbilly cabinet maker to do my kitchen.  It ended up that the basic problem is he is incapable of dealing with a woman who knows what she wants and when he says it can’t be done, she can not only produce pictures, but drawings to support that is can, along with professionals in the area that have a clue how to produce fine modern details.  I was so willing to walk away, but Jim talked him down from his pedestal and we came to an agreement that I am incapable of being a dumb southern bell, so he will pre-warn all southern hicks that are also MCP’s that I am a Yankee.  On top of that Jim was supposed to be watching the Tuna in the oven as I got a phone call.  “Take it out when the timer goes off, where my last words as I took the call.”  But the chef thought it didn’t “flake” and left it in until it was dead.  I have warned him repeatedly not to overcook the tuna when he grilles.  Sear the outside and the inside is to be pink.  I gave mine to Max, which proves that the dog truly will eat anything!  

Tonight’s dinner made his nose run.  That means that there was a hint of heat.   I thought it was delicious.  It easily serves 4 as a main course and is perfect for this unseasonably warm weather.  I would serve it, to be fancy, on a bed of spring greens or a large romaine leaf.   I got this recipe off a weight watcher site.   

Ingredients:

1C dry quinoa, rinsed

½ T EVOO

1 ¾ C water

1 can black beans, drained and rinsed

1 avocado, chopped into chunks

3/4 C cherry/grape tomatoes, quartered

¼ C red onion, diced

1 clove of garlic, minced

1 jalapeno pepper, finely diced

¼ C cilantro dice

For the dressing:

1 lime, juiced

½ t cumin

½ t cayenne

½ T EVOO

½ t salt

Directions:

1.      Heat the oil in a medium saucepan over medium heat.  Add the quinoa and toast for about 3-4 minutes until it starts smelling nutty and gets a touch brown. 

2.      Add water, stir can cover.  Simmer for 20 minutes.

3.      While the quinoa is cooking, get all the other ingredients together and in a bowl except the black beans. 

4.      Prepare the dressing, combining all the ingredients listed and set to the side.

5.      When the quinoa has finished cooking, remove it from heat and fluff with a fork.

6.      Add the black beans to the quinoa and mix though. 

7.      Let the quinoa cool for a couple minutes and add to all the remaining ingredients in the bowl. 

8.      Add the dressing and mix.

9.      Can be served warm or cold.