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.