Black Bean Quinoa

I just tried quinoa for the first time. I was a little nervous, I admit, but it was really good! Quinoa is usually considered a whole grain, but it's actually a seed. It can be sprouted, ground, or boiled to make slightly crunchy grain-like balls that usually take the place of pasta or rice in a meal or salad. Like other whole grains, quinoa is packed with vitamins, minerals, and fiber. It's best known, though, for it's high protein content and gluten-free status, making it a great choice for vegetarian, vegan, or gluten-free meals, like this one. You can find quinoa in the health food or gluten-free section of your grocery store or at your local health food store. Buying in bulk will probably save money.

This recipe is a variation/combination of several Mexican quinoa recipes I found online. It's simple, made from start to finish in under 30 min. It's also super heart-healthy, as it's low in fat, cholesterol-free, and very high fiber.

3/4 cup uncooked quinoa
1 1/2 cups broth (Veggie or Chicken)
3 cloves garlic, minced
1 tsp cumin
1/4 tsp cayenne pepper
salt/pepper to taste
1 cup corn
2 tbsp lime juice
2 cans black beans
5-6 green onions, chopped
1 med. tomato, chopped
1/4 cup fresh cilantro, chopped (optional)

Rinse the uncooked quinoa well, as it naturally has a bitter-tasting chemical, called saponin, on its surface. The grains are very small, so use a sprouter with grates on the bottom, if you have one. If not, set paper towels or a light kitchen towel in a strainer. Transfer the rinsed grains to a medium saucepan and add the broth, garlic, and spices. Simmer, covered, for 20 min. Add the remaining ingredients and simply cook through. It makes a great Mexican side dish but has everything it needs to be the main course!