Quinoa is My Favorite New Dinner Staple
Quinoa, a pseudo-grain, is a super-food – high in protein, fiber, B-vitamins, magnesium, calcium and vitamin E, and naturally gluten-free. I’ve fallen in love with it lately and started incorporating it into salads for meatless meals.
The citrusy quinoa salad below is the first recipe I tried and still my favorite. But it’s good with other fruits and vegetables and different kinds of beans. Another combination is a tossup for our favorite version: orange sections, corn cut off the cob, diced red onion, diced cucumber, dill, garbanzo beans.
Do you have other suggestions for combinations?
Citrusy Quinoa Salad
Yields about 6 C salad
1 C Traditional white whole grain quinoa
2 C water
Bring water and quinoa to a boil. Lower heat and simmer 15 minutes, or until water is absorbed and quinoa is translucent and can be fluffed with a fork.
Combine:
1 ½ C cherry tomatoes, halved or quartered if large
5 scallions, finely slice the whites and some of the green
1 15-oz can black beans, drained and rinsed
¼ C cilantro
Dressing, whisk together:
¼ C extra virgin olive oil
Juice of 2 limes
2 T cumin
1 t Kosher salt
½ t red pepper flakes
Add vegetables and beans to the quinoa. Toss with the dressing. Adjust with salt and pepper to taste.
Chill in refrigerator to combine flavors.
