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.

Cherry tomatoes, black beans, sliced scallions, and cliantro, ready for quinoa and dressing

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.

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.

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