Quinoa and Black Bean Bowl

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup cherry tomatoes
• 1 whole English cucumber
• 1 medium red bell pepper
• ¼ medium red onion
• ¼ cup fresh cilantro leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• ½ teaspoon low-sodium vegetable broth
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin
• 1 whole garlic cloves

Instructions

1. 1

   Start cooking the quinoa first — this takes about 15 minutes. Pour 1 cup of uncooked quinoa into a fine-mesh strainer and rinse under cold running water for 30 seconds, stirring gently with your hand. This removes the bitter saponin coating. Transfer the rinsed quinoa to a medium saucepan and add 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover with a lid, and simmer undisturbed for 15 minutes. Once the time is up, fluff with a fork — the quinoa should be tender and have a slight translucent ring around each grain.

2. 2

   While the quinoa cooks, prepare your vegetables. Slice 1 cup of cherry tomatoes in half lengthwise. Peel 1 English cucumber with a vegetable peeler if desired (the skin is edible but peeling makes it less watery), then dice it into 1/4-inch cubes. Core 1 medium red bell pepper and dice it into 1/4-inch pieces. Thinly slice 0.25 of a medium red onion. Peel and mince 1 garlic clove. Roughly chop 0.25 cup of fresh cilantro leaves. Place all vegetables in a large bowl.

3. 3

   Drain and rinse 1 can (15 oz) of black beans in a fine-mesh strainer under cold water, stirring gently so you remove the starchy liquid but don't crush the beans. Add the drained beans to the bowl with the vegetables.

4. 4

   Make the dressing in a small bowl. Whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of fresh lime juice, 0.5 teaspoon of low-sodium vegetable broth powder, the minced garlic, 0.5 teaspoon of kosher salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of ground cumin. Taste and adjust seasoning — the dressing should be bright and balanced between acid and salt.

5. 5

   Once the quinoa is done, gently fold it (while still warm) into the bowl with the vegetables and beans. Pour the dressing over everything and toss until all components are evenly coated. You should see a light sheen and smell the lime and cumin throughout.

6. 6

   Divide the bowl evenly between two serving plates or bowls. Top each with the chopped cilantro. The bowl is delicious at room temperature or slightly warm — let sit for 2 minutes if you prefer the flavors to meld slightly. Serve immediately.

Tools you’ll need

• fine-mesh strainer
• medium saucepan with lid
• fork
• vegetable peeler
• cutting board
• chef's knife
• large mixing bowl
• small bowl
• whisk

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