High in protein - complete protein, meaning it has all 9 essential amino acids, including amino acid lysine - quinoa is a good source of manganese, magnesium, iron, copper and phosphorus.
A wonderful addition to every cook's pantry, there are endless uses for quinoa. Cooked warm with sauteed veggies, tossed cool with beans in summer salad, and even ground into quinoa flour.
recipe from NDNcookingandhomemaking yahoo group
What you need...
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 tablespoons cilantro, minced
- sea salt
- freshly ground black pepper
- 1 cup fresh or frozen corn
- 1/2 cup quinoa, rinsed well
- 1/2 teaspoon cumin seeds, toasted
- 1 cup cooked black beans
- 1 medium tomato, diced
- 3 tablespoons red onion, minced
How to make it...
- Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.
- In a small saucepan, bring 1-1/2 cups water to a boil and add corn. Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.
- Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).
- Remove pan from heat and leave undisturbed for 5 minutes.
- Fluff quinoa with a fork and allow to cool slightly.
- In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
- Pour dressing over and toss gently to mix.
- Refrigerate salad until ready to serve.