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!)
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.