Cooking with Quinoa

High in protein and fiber, quinoa [KEEN-wah] is versatile and has a nice crunch.  It is a rain grown primarily for its edible seeds.  It originated in the Andean region of Peru, Bolivia, Ecuador and Colombia.

The nutrient value is comparable to common cereal grains.  The seeds contain essential amino acids and acceptable quantities of calcium, phosphorus and iron.

Black Bean and Quinoa Salad:

12 oz can black bean, drained and rinsed   

Salt

1 C quinoa, rinsed                                            6 scallions thinly sliced

3T sherry vinegar                                             1 small red onion, finely diced

1T soy sauce                                                       1 yellow bell pepper, finely diced

1T fresh lime juice                                           1/4C chopped cilantro

1 chipotle in adobo, minced                        1/4C + 2T EV olive oil

1.  In medium saucepan, combine the quinoa with 2C of water and pinch of salt.  Bring to a boil.  Cover the saucepan and simmer the quinoa over lo heat until the water has been absorbed (about 15 minutes).

2.  In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle.  Add olive oil in a thin stream, whisking until blended.  Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro.  Season the salad with salt, toss to combine and serve.

Make Ahead

The black bean–and–quinoa salad can be refrigerated overnight.