Southwestern Quinoa Salad

This is probably our favorite way to eat quinoa, of course, it's Tex-Mex.  It can be a light meal in itself or served as a side dish.

8 servings

2 cups water or vegetable broth

1 cup quinoa

3 medium ripe tomatoes

1 cup fresh cilantro

1 cup scallion

1 cup cooked or canned black beans, rinsed and drained

2 large garlic cloves, minced

1 teaspoon cumin

1/4 cup fresh lime juice

Salt and pepper to taste

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.  Combine water or broth and quinoa in a 2-quart saucepan and bring to a boil. Reduce heat to a simmer and cover  for 10 to 15 minutes or until all water has been absorbed.  (Or cook in microwave 4 minutes, then stir and cook another 2 minutes, until fluffy.  Let sit 5 minutes before mixing in remaining ingredients.)

   

While the quinoa is cooking, finely chop the tomatoes, cilantro, and scallions.  Add all ingredients to the cooked quinoa and mix well.  Place in refrigerator to blend flavors.  Serve at room temperature.