Quinoa

Ready

to

make

Quinoa

Black

Bean

Salad

Perhaps I'm a bit out of touch, but I had never heard of quinoa (KEEN-wah) until two months ago. My friend Betty was visiting from Miami and telling me about her trip to Peru, where she was introduced to it. Then, a week or so ago, I saw it mentioned at ALL THE BEST BLOG. Finally, this morning, it was mentioned once again, this time on the TODAY SHOW. Well, third time is a charm! It's time for me to share with you!

Betty had sent me a recipe which I had already tried by the time I heard the other two references to it. Although it looks like a grain, it's really a relative of leafy green vegetables. Quinoa is a complete protein and contains all nine essential amino acids. You probably cannot find a healthier food. Or, a tastier one, if you use Betty's recipe for...

QUINOA BLACK BEAN SALAD

1 cup uncooked quinoa (red or white or combo)

2 T. grated lime zest

2 T. fresh lime juice

3 T. extra virgin olive oil

1/2 t. sea salt (I used Kosher, because that's what I had)

1/4 t. freshly ground black pepper

1 14-oz. can black beans, rinsed and drained

2 small tomatoes, diced

4 scallions, chopped

1/3 to 1/2 cup freshly chopped cilantro

Cook quinoa according to directions on package. Allow to cool.

Whisk together lime zest, lime juice, olive oil, sea salt and black pepper in a small bowl.

Combine all ingredients and toss well. Add salt and pepper if desired.

Serve warm or enjoy as a cold salad.

This dish keeps quite well. It makes an excellent main course or a nice side dish. We had it warm the first evening I made it. Leftovers were just as tasty a couple of days later.

You'll find another quinoa recipe at the above link for All the Best Blog. I haven't yet tried it, but it sounds quite good, with feta cheese, thyme and Kalamata olives.

Thank you Betty!