Tuesday, August 16, 2011


That's how you say quinoa. Whew. You just dodged a really awkward mispronunciation situation.

Quinoa is a perfectly delicious, gluten-free, and protein dense grain that should probably make its way into your pantry if it has not already. It is a great alternative to pasta and rice, which we use frequently around the Garner Ave household.

This recipe for my Quinoa Summer Salad is fresh, bold, and easily adaptable.

You will need:


¼ cup Red Wine Vinegar

2 tbsp Olive Oil

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Honey (optional)

Juice of half a Lime

Everything else:

1 cup Quinoa

½ Bell Pepper, finely chopped

15oz can organic Black Beans, drained and rinsed

15oz can Corn, drained and rinsed

4oz can Jalapenos, drained and rinsed

2 green onions to top

What to do:

To cook the quinoa you will simply place it in a pot with 2 cups of water and a pinch of salt. (If doubling the recipe, just remember the water to quinoa ratio is 2:1.) Cover and bring to a boil, then reduce heat to low and cook for 15 minutes without removing the lid (until all of the liquid is absorbed).

In the mean time, combine the first 6 ingredients in the bottom of a large bowl to make your dressing. Chop your bell pepper, then drain and rinse your black beans, corn, and jalapenos in a colander. I find that if you do not rinse all of these items, the dish can become too salty.

When the quinoa is ready, combine with your home-made dressing, and mix in everything except the green onions.

Place in refrigerator to chill for at least one hour (overnight is best). During this time the quinoa will take on all of the flavors. Just before serving, give it a good stir and top with green onions.

Feel free to substitute these veggies with your favorites. You can also use other types of vinegar including apple cider and balsamic, but I find that the red wine vinegar gives it just enough flavor, while remaining fresh and summery. If you have a favorite bottled vinaigrette (and you're feeling a little lazy), feel free to use it instead of this home-made dressing.

I brought this dish on a boat picnic we had for Virginia's birthday. It was a big hit!

Super easy, super healthy.


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