Quinoa and Two-Bean Salad

Our Monday night writers’ group enjoyed this southwestern-style salad as a main course last night. We gobbled it up along with a fresh spinach and herb salad and a loaf of crusty French bread. Quinoa and Two-Bean Salad is also a perfect side dish for those big barbecue parties coming up.

Quinoa (KEEN-wa) first appeared on Kitchen Excursions in the Portobello Mushrooms Stuffed with Quinoa and Spinach recipe. Cultivated by the Incas of South America thousands of years ago, quinoa’s tiny, grain-like seeds are a complete and easily digestible protein and a smart and delicious addition to any diet.

Look for pre-washed quinoa, and don't be afraid to experiment with different colored "grains." I chose the beans in this recipe for color. Use whatever type you prefer.

QUINOA and TWO-BEAN SALAD

For the Salad:
1¼ cups quinoa
2½ cups water
1 15-oz. can black beans
1 15-oz. can pink beans
1 Tbs. white balsamic vinegar
Salt and pepper to taste
1½ cups frozen corn, thawed
½ cup fresh cilantro, chopped
1 bunch scallions, green tops sliced, white bottoms chopped

For the Dressing:
3 Tbs. olive oil
6 Tbs. fresh lime juice
2 tsps. honey
3 tsps. ground cumin
1 tsp. chili powder
1 large garlic clove, minced

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1. Bring water to a boil. Stir in quinoa. Simmer about 12 minutes, until water is absorbed. Fluff and let sit off the heat for five minutes, then transfer to a large bowl to cool.

2. Rinse and drain beans. Toss beans in a medium bowl with vinegar and salt and pepper and let sit.

3. Whisk dressing ingredients together.

3. Add corn (no need to cook it), beans, cilantro, and scallions to quinoa. Fold in dressing and turn salad into serving bowl. Garnish with scallion tops. Serves 6-8 or more as a main course.