I was sent a review copy of “Quinoa Cuisine” by Jessica Harlan and Kelley Sparwasser (Ulysses Press, $16.95). Quinoa is the edible seed of the goosefoot (Chenopodium) plant. It’s used like a grain but it’s actually closer in nutrition to beets, spinach and chard. It can be cooked as is. It can also be ground into a flour or made into flakes (similar to oatmeal).

 

Quinoa is rich in protein, calcium, iron, fiber, potassium, B vitamins, and vitamin E. One cup of cooked quinoa has 222 calories, 4 grams of fat, 8 grams of protein, and 5 grams of fiber. “Quinoa Cuisine” contains 150 recipes that use quinoa in creative ways so you can add it to breakfast, lunch, dinner and even treats.

 

I chose to make this recipe to serve with tacos last night. I used red quinoa, but any color could be used.

 

Black Bean, Corn, and Quinoa Salad with Lime Dressing

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cup water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup yellow corn, fresh or frozen and thawed
  • 1 green onion, white and green parts, sliced (I used two because I love green onion)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon prepared yellow mustard
  • pinch kosher salt
  • pinch black pepper
  • pinch granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
 

Directions

  1. Bring water and quinoa to a boil over high heat in a medium saucepan. Reduce to low, cover, and cook until all water is absorbed and quinoa is tender, about 10-12 minutes. Turn off heat and let quinoa sit for 5 minutes. Fluff with fork and let it cool.
  2. In a medium bowl, combine the cooked quinoa, black beans, corn and green onion.
  3. In a small bowl, whisk lime juice, cumin, mustard, salt, pepper and sugar. Slowly add olive oil, whisking continuously to emulsify.
  4. Drizzle dressing over quinoa mixture. Stir to combine. Add cilantro and stir.
  5. Serve at room temperature or refrigerate for 2 to 3 hours and serve chilled.

 

This was an easy recipe to make, and it was delicious, protein-packed, and fresh-tasting. I will definitely be making it again, and I’m eager to try some of the other recipes in “Quinoa Cuisine.”

 

The book is organized by seasonal foods and labeled with icons that let you know which recipes are 30 minutes or less, easily frozen, gluten-free, kid friendly, good for company, healthy, vegetarian and vegan. The recipe I made is gluten-free, good for company, healthy, kid friendly and vegan.

 

Want more quinoa recipes? Try these:

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