Lime Cumin Quinoa

May 19, 2014 (Last Updated: February 12, 2016)

You know that feeling you get when you read a recipe, just know that it will be delicious, and are totally pumped because you have everything to make it? In my case that was recently quite short lived as I proceeded to start making Indira’s Foolproof Lime Cumin Quinoa only to realize that I had used up my can of black beans the day before. Sigh.

But I really wanted Quinoa you know? In my head it was going to make up for all the ice creams and cookies I’d been having. So I did the only logical thing and powered on and boy am I glad I did. This was easy, quick and extremely flavorful. I resisted my very Pakistani urge to add green chilies and/or chili powder to this, but I imagine that those would make this dish even yummier.

Oh, in case you’re wondering, apparently quinoa’s magic powers do not include erasing the after effects of consuming my Milk Chocolate Toffee Crunch Ice Cream. Oh well.

My omission of black beans aside the only other change I made in this recipe was to throw in a handful of roasted cherry tomatoes. I love the sweet caramelly taste of roasted tomatoes and when cherry tomatoes start to come into season I tend to buy them, roast them and keep them handy. They are great as a side at brunch and a wonderful way to add more depth into light summer dishes like this one.

Foolproof Lime Cumin Quinoa
Serves 4

¾ cup Quinoa, dried
½ Bell Pepper, diced
1 cup of tomatoes diced or roasted cherry tomatoes (whole)
1/2 cup Corn
¼ cup chopped Shallots
1/4 cup cilantro

Vinaigrette:
Juice of 2 medium Limes (about 1/3 cup)
2 tsp Cumin, ground
1 tbsp + 1 tsp Olive Oil
¾ tsp Salt
Black Pepper

If you choose to roast up some cherry tomatoes like I did then preheat your oven to 325 degrees, toss a pint of cherry tomatoes with a little olive oil, salt and pepper and spread them on a baking sheet. Bake for 20 minutes then shake the pan to move them around and bake for another 10.

Cook that pretty pretty Quinoa according to package directions and let it cool.

Combine the ingredients for the vinaigrette in a bowl and whisk until it all comes together. Add the dressing to the quinoa along with all the other ingredients and stir gently to combine. Unless smushed quinoa is your thing…

Taste, season if needed. Let the flavors sit to combine and eat it warm or cold. I liked mine warm topped with finely chopped cilantro and some cool sharp feta for contrast.