New Adventures With Seeds?

Nope, I am not planting a garden...already did that.  I am talking about Quinoa.  It has become quite popular recently, so Ralph and I thought we would try it.  First time - didn't turn out so great.  Second time - yummy.  Things I learned.
1. Quinoa needs to be rinsed well.  Even the boxed  stuff you buy off the shelf or from the bulk bin at your health food store needs to be rinsed.    It has a bitter like resin coating called saponin.  You can tell it is on the seed when you rinse because it creates a soapy like suds.  Believe it or not in South America the saponin is used for detergent.  Yes.. rinse well
2.  The Quinoa seed is full of things that are good for you.  High in protein, calcium and iron.  It is a good source of vitamin E and several B vitamins.  It contains all 8 essential amino acids which is great for human tissue development.  It is exceptionally high in lycine, cystine and methionine.  (these are good for people who get cold sores - helps prevent.  Trust me I know)
3.  Quinoa does have a higher fat content than other grains/seeds, but it is good fat.  It is also gluten free for those with wheat problems

Now...with that out of the way here is a recipe I used that I think is the start of a beautiful relationship.

Quinoa and Black Bean Salad

1 1/2 C quinoa
1 1/2 C cooked black beans (1 can equals about that amount)
1 1/2 T red wine vinegar
Salt and Pepper to taste

1 1/2 C cooked corn (cut from about 2 large ears - or you can use frozen)
3/4 C chopped bell pepper - I used red, orange, yellow and green
2 stalks of celery - chopped
1/2 small red onion - chopped (1/3 to 1/2 C)
2 pickled jalapeno peppers seeded and chopped (I did not add this - didn't have any on the shelf)
quartered grape tomatoes - as many or as little as you want
avocado - as much or as little as you want
1/4 C chopped cilantro
*I added one large breast of chicken cubed and cooked.  You could also add steak sliced thinkly or shrimp or any other animal protein that suits your fancy
** Ralph added fresh chopped cucumber and loved the addition.

Dressing:
1 Clove garlic minced
5 Tbls fresh lime juice
1 tsp salt
1 1/4 tsp ground cumin - or to taste
1/3 C olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

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

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.   Add the tomatoes and avocado to the salad just before serving - that way they don't go mushy :)

Ta Ta for now