Dish Gal rarely likes cooking the same thing twice, so when I make something two nights in a row, it means it is gooood.
This recipe I changed around from one published in Gourmet magazine in July 2007. It was intended as a side dish, but I think it has enough protein and sustenance to be a main meal-- definitely a great lunch! It's based around quinoa, a SUPER super food, which is gluten-free, high in fiber and protein, and much more (read more about the health benefits of quinoa here).
BLACK-BEAN, AVOCADO, AND TOMATO QUINOA
makes 4 side servings, or 2 main-dish size portions
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 cup quinoa (I buy the pre-rinsed kind-- the other seems like more hassle than its worth)
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro (mmm cilantro)
1 avocado, diced
1. Prepare quinoa as directed on box (takes about 15 minutes)
2. In the meantime, whisk together lime zest, lime juice, olive oil, sugar, salt & pepper to taste in a large bowl.
3. Once quinoa is cooked, add it to the dressing and toss until absorbed. Then, stir in remaining ingredients and S&P to taste.
SO yummy, so easy, and good for you! Enjoy.