Quinoa with Black Beans and Hominy Recipe

Quinoa with Black Beans and Hominy

• Level: Easy
• Yield: Serves 4 to 6
• Nutritional Information Per Serving: 332 calories, 13 grams total fat, 1 gram saturated fat, 0 milligrams cholesterol, 625 milligrams sodium, 46 grams carbohydrates, 5 grams dietary fiber, 9 grams protein, 12 grams sugar
• Total Time: 40 minutes
• Preparation: 10 minutes
• Resting Time: 10 minutes
• Cooking Time: 20 minutes

Ingredients

Quinoa:

• 1 1/2 cups quinoa
• 2 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• Zest from 1 large lemon

Dressing:

• 1/4 cup grapeseed oil
• 3 tablespoons agave nectar
• 2 tablespoons fresh lime juice (approximately the juice of 2 large limes)
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• Two 15-ounce cans hominy, rinsed and drained
• One 15-ounce can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce, leaves separated

Directions

1. To prepare the quinoa: In a 2-quart saucepan, combine the quinoa, chicken broth, salt, and lemon zest. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 20 minutes. Remove from heat and let rest covered for 10 minutes.
2. For the dressing: Whisk together the grapeseed oil, agave nectar, lime juice, apple cider vinegar, cumin, salt, and black pepper in a small bowl until emulsified.
3. In a large bowl, mix the cooked quinoa with the hominy, black beans, and cilantro. Pour in the dressing and gently toss to coat evenly. Adjust seasoning with salt and pepper as desired.
4. Spoon the mixture into the separated butter lettuce leaves and serve immediately.

Recipe courtesy of Giada De Laurentiis