Black Bean Quinoa Salad

Whether you are trying quinoa for the first time or trying a new quinoa recipe, this Black Bean Quinoa Salad is sure to please.  I like to prepare this salad to be enjoyed over a couple days for lunches.  It would also be an excellent accompaniment to grilled chicken.  Quinoa (pronounced Keen-wah) is an amino acid-rich (protein) seed that has a fluffy, slightly crunchy texture with a nutty flavor when cooked. Quinoa has deep South American roots and is an ancient grain-like crop.  The Incas called it the “mother grain” and actually revered it as sacred.

This little seed is a nutritional powerhouse.  The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins.  The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Cooked quinoa is a great substitute for rice or barley and can be used in salads, stews, soups and casseroles.  Before cooking, one must rinse the seeds to remove their bitter resin-like coating, which is called saponin.  This process has likely been done when packaging but it is recommended to rinse again prior to preparing the grain.

• Quinoa is a power house grain-like seed providing an excellent source of protein.
• Black beans provide fiber and protein.
• The dressing is significantly lower in fat than most, providing a tangy taste which matches perfectly against the cumin and chili powder.