Quinoa with Asparagus & Black Beans

Serves 4


1/2 cup quinoa

1 cup water

juice of one line

zest from 1 lime

5-7 spears cooked asparagus, chopped (I'd have added more but it's what was left in the fridge!)

Kosher salt

1 teaspoon cumin

1/2 teaspoon chili powder

2 dried birds eye chilies, chopped

2 fresh thai chilies, chopped

1/4 cup extra virgin olive oil

2 scallions, white and green part chopped

1/4 cup roasted red peppers, chopped (it's what I had left in the fridge)

1/2 cup fresh yellow bell pepper, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/2 cup black beans

Put quinoa and water into a small pan and bring to a boil. Once boiling, cover and turn heat down to simmer for about 15 minutes until most all water has been absorbed. Fluff up with a fork and spread into a bowl to cool. (You can put it into the fridge to help cool down.)

In a large bowl, mix the spices, chilies, lime zest and lime juice. Mix in the olive oil until well blended.

Stir in the asparagus, beans, cilantro and scallions.

I served it on top of mixed salad greens aside the Sour Cream Chicken Quiche. Perfect!

Recipe created by Kimberli of Kimberli’s Kitchen.