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quinoa black bean bruschetta

Quinoa Black Bean Bruschetta

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Fusion
Servings 8 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 pastry brush
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup water
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup red onion finely diced
  • 1/2 cup corn kernels thawed if frozen
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoon fresh lime juice
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon extra-virgin olive oil for brushing
  • 1 clove garlic halved
  • 1/2 cup queso fresco crumbled (optional)
  • 1 avocado diced (optional)
  • 1 teaspoon lime zest optional

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  • Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to steam, then fluff with a fork and cool slightly.
  • Preheat the oven to 400°F (200°C) and arrange baguette slices on a baking sheet.
  • Brush baguette slices lightly with olive oil and bake for 6–8 minutes until golden and crisp.
  • In a mixing bowl, combine black beans, cherry tomatoes, red onion, corn, and cilantro.
  • In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and black pepper.
  • Add the fluffed quinoa to the mixing bowl, pour the dressing over, and toss gently to combine.
  • Rub the warm toasted baguette slices with the cut side of the garlic clove.
  • Spoon the quinoa black bean mixture onto each toast and top with queso fresco and avocado if using.
  • Finish with lime zest if desired and serve immediately.

Notes

For the best texture, cool the quinoa slightly before tossing so it doesn’t wilt the tomatoes and herbs. If making ahead, keep the topping and toasts separate and assemble just before serving to prevent sogginess. You can swap cilantro for parsley if preferred, and adjust heat by adding minced jalapeño. Whole-grain or gluten-free baguette works well, or serve the topping as a dip with chips. Leftover topping keeps in the fridge for up to 3 days; brighten it with a squeeze of lime before serving.
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