Quinoa Salad

Quinoa (keen-wa or keen-oa) is a grain that I wish I would have learned about earlier in life. This super food (almost a perfect balance of all eight essential amino acids) was known as the "Mother Grain" to the Incas and has been cultivated for more than 5,000 years! Since my boyfriend is half Peruvian we figure this grain definitely has a place in our diet! But even if you don't share the same heritage as quinoa you should really consider giving it a shot if you've never tried it. Here's a recipe, you won't be disappointed:

Quinoa Salad

• 1/2 cup quinoa
• 1/2 cup sliced mini sweet peppers (you could use chopped bell peppers instead)
• 1/2 cup black beans (canned or already soaked and cooked)
• juice of 2 limes
• 1/2 cup kale, chopped and lightly sautéed
• half an onion, diced and sautéed until translucent
• 1 tbsp extra virgin olive oil
• chopped jalapenos or serranos - to taste (optional)

Rinse quinoa well and add to a small saucepan with one cup of water (scant 2:1 water to quinoa - so a little less than double the amount of water to the amount of quinoa). Cover and bring to a boil, reduce heat and let cook until most or all of the water is absorbed and the quinoa pops - it will look like the quinoa grew a little white curly tail - see picture! If you are unsure just give it a taste to see if you like the texture. I have found that cooking quinoa in my rice cooker works really well - if you got one, use it!

Meanwhile, sauté onions first, adding kale when onions are almost done. When the quinoa is finished, drain if necessary and immediately squeeze on the lime juice. Add the rest of the ingredients, stir to combine and serve. This salad is also great cold or reheated. I really like bringing this to work for lunch. The bright colours, varied textures and flavours really appeal to me. The beans make this a hearty and filling dish too. It is just so good for you. Try it today and enjoy!