Quinoa (keen-wah) is a food that many people are not accustomed to eating, but which is very desirable because of all the health benefits. Quinoa is high in fiber and has all of the essential amino acids present, making it a complete protein. It is also high in the mineral magnesium and vitamin B2. Quinoa is a must for someone who is vegan and a plus for a vegetarian. Quinoa is also gluten free and thus can be consumed by those with celiac disease. Quinoa can be used plain as a side dish, mixed with rice, or used as a substitute for other grains in some recipes. Before cooking quinoa it is necessary to rinse it in a fine sieve under warm water to remove the natural bitter tasting saponins from the outside of the seed. The following recipe uses quinoa along with the ever-healthy black bean.


1/2 cup red wine vinegar
4 tbsp olive oil
1 tbsp lemon juice
2 clove garlic, minced
1 tbsp sugar
1/4 tsp salt
1 tsp cumin
1 tsp chili powder
1/4 cup of your favorite salsa
1 can black beans, drained & rinsed
1 cup fresh corn (about 3 ears), cooked
1/4 cup red onion, diced small
1 cup chopped red bell pepper
¼ cup chopped scallions
1 cup quinoa

Rinse quinoa in a sieve and place in a pot with 2 cups water. Bring to a boil and turn heat to simmer. After the quinoa simmers for about 10 minutes add the corn off the cob into the pot. Cover and continue to cook until all of the water is absorbed.

Whisk together the vinegar, olive oil, lemon juice, garlic, and sugar. Combine the cooked quinoa, corn, beans, peppers, and scallions and toss with the dressing. Season with salt and pepper to taste.