Monday, February 6, 2012

Quinoa Black Bean Salad

Quinoa is a pale ivory seeds cook to translucent little orbs ringed with a tiny white germ thread. This cherished ancient grain is one nature’s most nutritious foods.

Cultivated for over 5000 years, quinoa was the dietary staple of the Incas, who called it “the mother-grain." Disguised as a grain, quinoa is really a tiny seed related to a family of greens—spinach, chard and beets—but has unusual qualities. Lower in carbohydrates than grains, it contains all the amino acids to make a complete protein. It is also a good source of vitamins and minerals (iron, calcium, magnesium, copper and phosphorous) and contains fiber, antioxidants, and valuable phytonutrients.

This adaptable and amazing grain can replace rice, barley, bulgur, millet or couscous in recipes and can mingle with a world of spices, herbs, and ingredients. 

1 cup Quinoa
2 cups water
2 tsp grated lime zest
2 tbsp fresh lime juice
1 tbsp STAR Extra Virgin Olive Oil
1 tbsp STAR Balsamic Vinegar
1 can (14.5 oz) black beans, drained & rinsed
1/4 cup diced re, yellow or orange pepper
1/4 cup diced cucumber
1 tomato, chopped
Salt and pepper to taste

Bring the quinoa and water to boil, simmer on low heat for 20 minutes. Cover & let stand 5 minutes
Let quinoa cool to room temperature, transfer to a serving bowl and add the black beans and fluff with a fork.. Whisk together lime zest, juice, STAR Extra Virgin Olive Oil & STAR Balsamic Vinegar, add peppers and tomato then drizzle on the quinoa mixture and toss gently.

Serves 4
This recipe and information is adapted from Truroots.


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