Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup salsa verde
- Salt and pepper to taste
Special equipment needed:
- Saucepan
- Mixing bowl
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and transfer to a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water is absorbed and the quinoa is tender.
2. In a mixing bowl, combine the black beans, avocado, red onion, cherry tomatoes, and cilantro.
3. In a separate bowl, whisk together the lime juice, olive oil, and salsa verde.
4. Once the quinoa is cooked, fluff it with a fork and add it to the mixing bowl with the other ingredients.
5. Pour the dressing over the quinoa mixture and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately or store in the refrigerator for up to 3 days.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 43g
Protein: 10g
Fiber: 11g
Sugar: 3g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Red onion can be substituted with white onion or shallots.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Cilantro can be substituted with parsley or basil.
- Salsa verde can be substituted with regular salsa or hot sauce.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Top with crumbled feta or cotija cheese.
- Add diced bell peppers or jalapenos for extra spice.
- Serve over a bed of greens for a salad version.
Tips and tricks:
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Use a fork to fluff the quinoa after cooking to prevent it from becoming mushy.
- Make the dressing ahead of time and store in the refrigerator for up to a week.
- Customize the recipe to your taste preferences by adjusting the amount of salsa verde or adding additional spices.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of cilantro on top.
Garnishes:
Cilantro, lime wedges, or diced avocado.
Pairings:
Serve with tortilla chips or a side of guacamole.
Suggested side dishes:
Grilled vegetables or a side salad.
Troubleshooting advice:
If the quinoa is too dry, add a splash of olive oil or additional dressing to moisten it.
Food safety advice:
Store leftovers in the refrigerator and discard after 3 days.
Food history:
Salsa verde is a traditional Mexican sauce made with tomatillos, garlic, and chili peppers.
Flavor profiles:
Fresh, tangy, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite Mexican-inspired meal.
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