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Minnesota State University, Mankato
Minnesota State University, Mankato

Cookbook - Sides

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Black-Bean and Tomato Quinoa

  • 2 tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 2 tbsp unsalted butter, melted and cooled* (or 2 tbsp olive oil)
  • 1 tbsp vegetable oil
  • 1 tsp sugar*
  • 1 cup quinoa
  • 1 (14 to 15 oz) can black beans, rinsed and drained
  • 2 medium tomatoes, diced
  • 4 scallions, chopped
  • 1/4 cup chopped fresh cilantro


  1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 tsp pepper in a large bowl.
  2. Wash quinoa according to package directions.
  3. Put quinoa and 2 cups water in a medium pot, bring to boil, reduce heat and simmer for 10 to 15 minutes. Remove from heat and let cool.
  4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Makes 4 servings.

*Try a trans-fat free butter substitute. Replace white sugar with sugar substitute.

Variations: add a chopped avocado and cumin to taste.