Food Photos * Recipes
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1 C quinoa
1/4 C olive oil
2 limes, juiced
1 can black beans, rinsed
1 C halved cherry
or grape tomatoes
1 zucchini, medium diced
1/2 tsp turmeric
2 tbs red wine vinegar
2 tbs Tabasco sauce
2 tsp cumin
2 tbs (or to taste) red pepper flakes
2 scallions, thinly sliced
1-2 cloves of garlic, finely chopped.
handful of fresh cilantro, chopped
S&P to taste
Prepare the quinoa as per the instructions
on the package.
To the halved tomatoes add the red wine vinegar, Tabasco,
a drizzle of olive oil, season with salt and pepper. Stir
to combine and stir every so often for at least 10 minutes.
While the quinoa cooks, heat a pan on medium-high heat.
Add a drizzle of olive oil and the diced zucchini.
Cook without stirring for 3-5 minutes, or until lightly browned.
Season with salt and pepper, add half of the finely chopped garlic,
and continue cooking, stirring occasionally,
for 3-4 minutes. Turn off the heat.
While the zucchini cooks, make the dressing. Add the lime
juice, olive oil, cumin, red pepper flakes, scallions, cilantro,
the remainder of the garlic, turmeric, salt and pepper,
whisk to combine.
When the quinoa is ready, transfer to a large bowl and add
the rinsed black beans, tomatoes (including any liquid),
zucchini, dressing, and gently stir to combine.
Can be enjoyed immediately or refrigerated for up to 4 days.
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