Yummy Santa Fe Quinoa Salad

Every time I take this dish to parties, I'm applauded. Well, close to it.

I've lost track of how many friends have asked for the recipe.

So tasty, and packed with 15 grams of protein per serving, courtesy of the quinoa.

(By the way, quinoa is a seed, not a grain. Thanks, Donna, for setting me straight.)

Give this a try. Take it to the next BBQ you're invited to.

Everyone appreciates something new and different, 

other than the "same old-same old" side dishes.

Santa Fe Quinoa Salad

1 1⁄2 cups water

1⁄2 cup mild or medium picante sauce

1 cup quinoa, rinsed under cold water

1⁄2 teaspoon cumin

1⁄4 teaspoon salt

freshly ground black pepper, to taste

15 oz. can black beans, rinsed and drained

1 1⁄2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled

1 cup cherry or grape tomatoes, halved

4 scallions (white and green parts), thinly sliced

1 jalapeno pepper, seeded and finely chopped

1 tablespoon canola oil

In a medium saucepan over high heat, combine the water, picante sauce, 

quinoa, cumin, salt and pepper. Bring to a boil. Reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.

Remove from the heat and let stand 5 minutes. Uncover and toss with a fork.

Transfer to a large bowl and let cool slightly.

Add remaining ingredients to the quinoa, tossing well to combine. 

Cover and refrigerate for up to 2 days and serve chilled.

With thanks to Jenifer, for passing along this recipe via my sis!

Here's another version, Black Bean Tomato Quinoa, that features cilantro and lime.

Black Bean Tomato Quinoa

Here's a fabulous recipe for a light, healthy dish that I found on Epicurious.com. 

It has loads of protein, courtesy of both the quinoa and the beans. 

An ideal choice for those who prefer vegetarian or vegan meals. 

With ingredients like lime, scallions and cilantro, it's oh-so-fresh!

Although actually a seed, quinoa is considered a whole grain;
it has the highest protein content, at that! 

Since it provides all 9 essential amino acids, it is a perfect protein. 

And how is the word quinoa pronounced, one may ask? 

Keen-wah!

>Robyn Neild<

You may know that there is tons of flavor in zest. 

The zest is only the colored outer layer of citrus fruits, not the bitter white layer. 

If you cook or bake with citrus, it is imperative that you get yourself 
one of these nifty zester tools. Mine is from Pampered Chef.

Notice my vintage Fire King peach luster custard cup! I bought a set of these pretties at an antique store. They bring back warm memories of my Aunt Kate, who served me my first cup of coffee in a mug from this pattern.  Right around age 7 or 8, I remember loving the magical, iridescent glass! The coffee was a very light shade of beige with so much milk in it! I was allowed to add as much sugar as I wanted, so it was very, very sweet. How important and grown-up I felt, to be included in her morning ritual!

Reminiscing about sleep-overs at Aunt Kate's house 

spurred me on to treat myself to one of those special mugs. 

I found one on Etsy at a vintage shop called CrapolaAficianado. (!)

Aaah, heirloom tomatoes from our garden!

Did you know that the seed of a cilantro plant is the spice known as coriander? 

They taste nothing alike, and can't be interchanged.

Black Bean Tomato Quinoa

2 t lime zest

2 T fresh lime juice

2 T butter, melted & cooled

1 T vegetable oil

1 t sugar

1/2 t salt

1/4 t pepper

1 C quinoa

1 can black beans, drain & rinse

2 medium tomatoes, diced

4 scallions, chopped

1/4 C chopped fresh cilantro

Whisk together lime juice, zest, butter, oil, sugar, S & P.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in 2 qts. boiling water w 1 T salt, uncovered, 10 mins.
Drain in a sieve, then set the sieve in the same pot with 1" water.
(Water should not touch the bottom of the sieve.)
Cover quinoa with a folded kitchen towel, then cover with a lid.
(Don't worry if the lid doesn't fit tightly.)
Steam over medium heat about 10 mins., until tender, fluffy, and dry.
Remove pot from heat and remove lid.
Let stand, still covered with towel, 5 mins.

Add quinoa to dressing and toss until dressing is absorbed.
Stir in remaining ingredients. S & P to taste.

Here's a variation: Santa Fe Quinoa Salad.

It skips the cilantro and lime and adds corn and jalapeno peppers.