Black Bean, Corn and Tomato Quinoa Salad

A colleague gave me an article about the health value of quinoa which included this quinoa salad recipe. Until then, I had no idea the extent of quinoa's health benefits (which I thought was a grain but is actually a seed). It is high in all nine essential amino acids, a great source of fiber and protein and Omega 3 fatty acids. "They" say it is one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, and antioxidants. After making this salad, we realized that quiona is not only lovely in taste and concept, but also lends itself to create a wide variety of dishes.

Needed for Consumption:
Salad
1 cup quinoa
4 green onions, chopped
1 can black beans, drained and rinsed
1 cup fresh or frozen sweet corn kernels, thawed
2 medium tomatoes, chopped
1/2 cup fresh cilantro
1/2 flat parsley
Salt and pepper to taste

Vinaigrette for Quinoa Salad
3 Tbsp. olive oil1 lime - juice and zest
1 fresh garlic clove, minced
1 Tbsp. cumin
1 Tbsp. chili powder
Sea salt and pepper to taste

How To:
Place quinoa and 2 cups water in saucepan and bring to boil. Reduce to simmer, cook until all water is absorbed and quiona is clear (about 15 minutes) Remove from heat, let cool and fluff with a fork. While quinoa is cooking, combine the vinaigrette ingredients in a small bowl and whisk. In a large bowl, combine the cooled quinoa grain with the remaining ingredients (green onion, black beans, corn, tomatoes, cilantro and parsley). Pour vinaigrette over the salad, and mix until well combined.

Lessons Learned:
The salad is even better the second or third day as the oils and citrus have been absorbed.