Pronounced KEEN-wah, is the fruit of a plant belonging to the beet family. It is known as the “mother of all grains” because it sustained the people of the Andes mountains for thousands of years.
Quinoa can be a very valuable addition to any diet. Quinoa is a complete protein, meaning it contains all the essential amino acids the body needs. That makes Quinoa a good source of protein for vegetarians.
Preparing Quinoa is quick cooking and very easy to prepare. It is made the same way you would prepare rice: 2 parts water or broth to 1 part grain. Bring water and grain to a boil and reduce to a simmer for about 15 minutes or until liquid is absorbed.
Black Bean and Tomato Quinoa
Adapted from Epicurious.com
- 1 cup quinoa
- 1 Tbsp olive oil
- 1/2 cup red onion, diced
- 1 clove garlic, minced
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- Juice of half a lime
- salt & pepper
- 1/4 cup chopped fresh cilantro
- Rinse quinoa in cold water and drain well.
- Cook quinoa in a medium pot of water or broth (2 cups) bring to a boil. Reduce heat, cover and simmer about 15 minutes or until liquid is absorbed.
- While Quinoa is cooking heat 1 Tbsp olive oil in a medium skillet. Sauté onion and garlic until fragrant. Add tomatoes and black beans. Heat through, cover and set aside.
- Add quinoa to dressing and toss until dressing is absorbed, combine with tomato and black beans, then stir in remaining ingredients. Salt and pepper to taste.