Adapted from NaturalNews.com, March 23, 2011
Quinoa (keen-wah) is an increasingly popular gluten-free grain-like vegetable. It is a complete protein, containing all the amino acids necessary for our nutritional needs. Quinoa is an excellent source of magnesium, manganese and calcium and a very good source of protein, vitamin B2, vitamin E, and dietary fiber.
|1 1/2 cups NOW Real Food® Organic Quinoa*|
|1 (15 oz.) can black beans, rinsed and drained |
|1 1/2 Tbsp. red wine vinegar |
|Sea salt and freshly ground black pepper to taste |
|1 1/2 cups cooked corn kernels, fresh or frozen |
|1 red bell pepper, seeded and chopped |
|4 scallions, chopped |
|1 tsp. minced garlic |
|1/4 tsp. cayenne pepper |
|1/4 cup fresh cilantro leaves, chopped fine |
|1/3 cup fresh lime juice |
|1/2 tsp. sea salt |
|1 1/4 tsp. dried cumin |
|1/3 cup NOW Real Food® Extra Virgin Olive Oil*|
- Rinse the quinoa in a fine sieve under cold running water until the water runs clear.
- Put the quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer for 20 minutes or until the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork and transfer to a large bowl to cool.
- While the quinoa is cooking, in a small bowl toss the beans with the vinegar and salt and pepper to taste.
- Combine the beans, corn, bell pepper, scallions, garlic, cayenne and cilantro with the cooled quinoa. Toss well.
- In a small bowl whisk together the lime juice, salt and cumin.
- Slowly pour in the oil while whisking.
- Drizzle the dressing over the salad and toss well.
- Bring it to room temperature before serving.
Note: The salad may be made a day ahead and refrigerated, covered.
13 g total fat (2 g saturated fat)
47 g carbohydrate
11 g protein
7 g dietary fiber
260 mg sodium
*NOW items available at your local health food store