Mexican Quinoa

Ingredients

• 175 g quinoa
• Salt
• 3 spring onions
• 425 g canned black beans
• 3 tomatoes
• 1 Organic Lime
• 40 g butter (2 tbsp)
• 1 tbsp Olive Oil
• 1 tsp mild chili powder (e.g., ancho chili)
• Pepper
• coriander (for garnish)

Instructions

1. 1.

   Pour quinoa into a sieve. To remove bitterness, rinse quinoa under running cold water until the water runs clear.

2. 2.

   Then add it to plenty of boiling salted water and cook for 10 minutes.

3. 3.

   Meanwhile wash, trim, and slice spring onions into thin rings.

4. 4.

   Place black beans in a sieve, rinse them with cold water and let them drain.

5. 5.

   Wash tomatoes, quarter them, remove stems. Pit and chop the tomatoes.

6. 6.

   Drain quinoa from the sieve and let it dry.

7. 7.

   Combine quinoa, beans, tomatoes, and spring onions. Put everything back in the sieve and hang the sieve over a pot so that it does not touch the pot. Fill about 3 cm of water into the pot; the water must not reach the sieve.

8. 8.

   Cover the quinoa–vegetable mix with a kitchen towel and place a lid on the pot. Bring the water to a boil, then steam everything for 10‑12 minutes over medium heat, ensuring there is always water in the pot.

9. 9.

   In the meantime wash the lime, dry it, grate 1 tsp of zest. Cut the fruit in half and squeeze out the juice. Whisk butter with oil briefly. Mix chili powder, lime zest, and 2 tbsp lime juice together, season with salt and pepper. Wash coriander, shake it dry, and pluck the leaves.

10. 10.

    Transfer quinoa from the sieve into a bowl and mix with the lime butter. Garnish with a little coriander and serve immediately.