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🍽️ Mexican Quinoa Salad with Lime Butter

297 kcal · 30 min · 4 servings

Ingredients

• 175 g Quinoa
• Salt
• 3 Spring onions
• 425 g black beans (can)
• 3 Tomatoes
• 1 Lime
• 40 g Butter (2 tbsp)
• 1 tbsp Olive oil
• 1 tsp mild chili powder (e.g. Ancho chili)
• Pepper
• Cilantro (for garnish)

Instructions

1. 1. Pour the quinoa into a fine-mesh sieve.
2. 2. Rinse the quinoa under cold running water.
3. 3. Keep rinsing until the water runs clear.
4. 4. Place the rinsed quinoa in a pot with plenty of salted water.
5. 5. Boil the quinoa for 10 minutes.
6. 6. Thoroughly wash the spring onions.
7. 7. Remove the tough ends of the spring onions.
8. 8. Slice the spring onions into thin rings.
9. 9. Place the black beans in a sieve.
10. 10. Rinse the beans under cold water.
11. 11. Let the beans drain well.
12. 12. Wash the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Remove the tough stem ends from the tomatoes.
15. 15. Remove the seeds and watery pulp from the tomatoes.
16. 16. Finely chop the tomato flesh.
17. 17. Pour the cooked quinoa into a sieve.
18. 18. Let the quinoa drain completely.
19. 19. Mix the quinoa with the beans.
20. 20. Add the chopped tomatoes to the mixture.
21. 21. Add the spring onion rings.
22. 22. Return the entire vegetable-quinoa mixture to the sieve.
23. 23. Hang the sieve inside a pot.
24. 24. Ensure the sieve does not touch the bottom of the pot.
25. 25. Fill about 3 centimeters of water into the pot under the sieve.
26. 26. Make sure the water does not touch the sieve.
27. 27. Cover the sieve with a kitchen towel.
28. 28. Place the lid on the pot.
29. 29. Bring the water in the pot to a boil.
30. 30. Steam the mixture over medium heat for 10 to 12 minutes.
31. 31. Ensure there is always water in the pot.
32. 32. Wash the lime.
33. 33. Dry the lime.
34. 34. Grate 1 teaspoon of lime zest.
35. 35. Halve the lime.
36. 36. Squeeze the juice from the lime.
37. 37. Melt the butter with the oil in a pan.
38. 38. Let the butter foam briefly.
39. 39. Stir the chili powder into the butter.
40. 40. Add the lime zest.
41. 41. Add 2 tablespoons of lime juice.
42. 42. Season the sauce with salt and pepper.
43. 43. Wash the cilantro.
44. 44. Shake the cilantro dry.
45. 45. Pluck the cilantro leaves from the stems.
46. 46. Take the quinoa out of the sieve.
47. 47. Place the quinoa in a bowl.
48. 48. Mix the quinoa with the lime butter.
49. 49. Garnish the dish with fresh cilantro.
50. 50. Serve the salad immediately.

Nutrition per serving

• kcal: 297
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 40 g