Quinoa and Black Bean Salad

Our daughter Amy is a wonderful cook. Whenever we share a meal at her home, I always ask for her recipes and come back my kitchen to see if I can duplicate the dish.
Our latest favorite is Quinoa and Black Bean Salad.
Light and fresh with just a little kick, this is a great addition to a summer meal.
Mr. Cactus kept complimenting the salad and ate several helpings in one sitting, so this recipe is a keeper.

I always thought Quinoa (pronounced Keen-Wah) was a grain. But with a little investigation, I've discovered that it is actually a member of the grass family and considered a psuedocereal.
Loaded with nutrition, Quinoa contains many essential Amino acids, and is rich in calcium, phosphorus and iron.
Quinoa is also a good source of fiber, and known for it's high protein content (12-18%).

Originally from South America, Quinoa is harvested in seeds.
An important first step is to rinse the seeds in a fine strainer with cold water, which will remove the bitter taste.

Quinoa is cooked the same way as rice, and becomes light and fluffy.
It's gluten free and easy to digest.

This is great time of the year to bring in fresh veggies for salads.

I love the tastes of combining black beans, corn, red peppers, cilantro, and scallions along with spices.

The salad is mixed with a light dressing whisked with fresh lime juice, salt, cumin and olive oil.

QUINOA and BLACK BEAN SALAD

1 1/2 C. quinoa

1 1/2 C. canned black beans, rinsed and drained

1 1/2 Tbsp. red wine vinegar

1 1/2 C. cooked corn (fresh, canned or frozen)

1 red bell pepper, seeded and chopped

4 scallions, chopped

1 tsp. garlic, minced fine

1/4 tsp. cayenne pepper

1/4 C. fresh coriander leaves, chopped fine (cilantro)

1/3 C. fresh lime juice

1/2 tsp. salt

1 1/4 tsp. ground cumin

1/3 C. oil
Rinse the quinoa in a fine sieve under cold running water until the water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

(*although we think it's good straight from the fridge too!)