I’m going to need all the energy I can muster to tackle the project, so I think I’ll just go and eat some quinoa. You probably know that quinoa is known variously as the wonder grain, the mother grain, a miracle among grains. It cooks quickly, has an appealing texture, mild, nutty flavor, and by golly, is just plain good for you – loaded with protein, calcium, vitamins and minerals.
I wrote this article about grains for Sauce magazine recently. The following simple quinoa salad recipe is modified just slightly from the one published in Sauce – I just switched the black-eyed peas for black beans. Enjoy…
- 1 cup quinoa (Inca Red from Ancient Harvest is my fave)
- 4 green onions, thinly sliced
- 1 (15-ounce) can black beans, drained
- 1/4 cup chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon low-sodium teriyaki sauce or soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 canned chipotle pepper in adobo sauce
- 1 small garlic clove, finely chopped
- Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.
- Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black-eyed peas, and cilantro.
- Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Serve warm or at room temperature.