Wednesday, September 7, 2011

Jerk Chicken with Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa

Quinoa is a fast-cooking, protein-packed whole grain.
Yield: Makes 4 (side dish) servings
Active Time: 20 minutes
Total Time: 45 minutes

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
1 can diced tomatoes
4 scallions, chopped
2 shallots diced
1 Vidalia onion diced
2 cloves diced garlic
1/4 cup chopped fresh cilantro

In a skillet put olive oil and fresh garlic, heat oil to infuse garlic, add shallots, Vidalia onion and cook until tender.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. (like you would do rice) When tender add black beans and tomatoes and stir and ingredients from the skillet. Salt and pepper to taste.

Before serving add cilantro and stir.

If you like you can add jerk seasoning to the pot as well. However it will make it a little spicy. I like this that way!

Very good served with Grilled Jerk Chicken. I use boneless, skinless chicken breast that has been marinated in jerk marinate and then I sprinkle on extra jerk seasoning before grilling.


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