Black bean and tomato quinoa from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 70) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • hbakke on January 25, 2021

    I served this as a light vegetarian lunch for the following day. I think the butter in the dressing was a little weird. Initially the butter solidified (or curdled) in the lime dressing and looked very unappetizing, but once the quinoa and veg were added it smoothed out. I think the overnight stay in the fridge helped the flavor and texture (very gloopy before) as well. I would make this again. I liked the very limey dressing soaked into the quinoa. Yum!

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