Quinoa is an ancient grain meaning, unlike some modern wheat products, quinoa hasn’t been genetically modified or “bred.” Unlike other grains quinoa is also a complete protein, containing all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free. Served hot it can be wonderful for breakfast or as a dinner side, or served cold like this salad.
Ingredients:
1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste
Directions:
Rinse the quinoa in cold water. Boil water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
Combine chopped vegetables with the black beans in a large bowl, and set aside.
Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.
Nutrition Facts:
Yield: 6 servings
Serving Size: 1 cup
Calories 208
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 284 mg
Total Fiber 7 g
Protein 9 g
Carbohydrates 34 g
Potassium 619 mg
Recipe courtesy of the National Institute of Health Health Lung and Blood Institute.
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