This was my first foray into the world of quinoa, which I had been mispronouncing in my head for months whenever I’d read about it. For the uninitiated, it’s KEEN-wah, and it’s a grain-like seed that is a complete protein and makes it on to many “superfood” lists. Use it in place of rice, pasta, couscous or other grains.
Black beans and avocados are also superfoods, so I felt healthier just thinking about the prospect of making this salad, which was originally pinned from “Eating for England,” a blog by a British transplant who shares her eating adventures in America.
One thing I like about this salad is the seasoning. The cilantro, lime and cumin give it a slightly Mexican flavor, which was a welcome change after eating a lot of Italian and Mediterranean-type salads.
The quinoa was pretty easy to cook with, although I was not exactly sure how to rinse it. It’s too small for my colander, so I added it to a pan, filled it with water, swished it around a little and poured the water out. I did this a couple of times and lost a little quinoa down the sink, and could never drain it completely, so I adjusted the water by a scant 1/4 cup when it came time to add that.
Another adjustment was that I made mine without the red pepper, which somehow never made it in my shopping cart at the grocery. I didn’t miss it.
When you eat this warm, it tastes like a hearty vegetable chili. I ate it cold the next day on a bed of lettuce. I thought both were great. It’s a full meal on its own, but it would also make a good side dish for grilled fish.
Teen Girl tried it and liked it. Teen Boy wouldn’t touch it, mainly because of the onions. Rating: A Keeper