Quinoa. Pronounced Keen-Wah

Considered sacred by the Incans, Quinoa is making a come back. It is a grain, but also a complete protein so its great for all you vegetarians and a good substitute for rice and other carbs for you Atkins people. It is also gluten free.  So if you ask me it's a pretty under appreciated little grain.

Try it in the following recipe and see how you like it. I bet after that you'll think twice before grabbing the rice for a recipe.

Quinoa Summer Salad
1c. uncooked Quinoa
1/2 medium red onion chopped
1 can corn drained
1 can black beans drained
1 can diced tomatoes with green chili's drain about half way
1 green bell pepper chopped
Large handful of cilantro chopped
2 jalepeno's seeded and chopped
1 lime
2 tsp. cumin
2 tsp. chili powder
2 tsp. garlic salt
1 tsp. freshly ground black pepper
1 Tb. red wine vinegar

- Combine 1c Quinoa and 1 1/4 c water in a saucepan and simmer for 15 minutes. You will know it's cooked when the germ (the ring thing) has separated from the grain.
- In a large bowl combine the next six items. Add one tsp of the following spices and stir to combine. Place in the fridge while the Quinoa cooks.
- When Quinoa is done, fluff with a fork and let sit off the heat for 5 minutes. Then pour into the bowl of the corn mixture. Sprinkle red wine vinegar over the mix and stir. Add the remaining tsp's of seasonings to taste. Place back in fridge until ready to serve. Serve over baby spinach. If you want, you can mix together this vinegrette to serve with the salad.
-1/4 c olive oil
-2 limes
-1tbsp red wine vinegar
-1 tsp cumin
-1/2 tsp garlic powder
-1/4 tsp black pepper
-1Tbsp chopped cilantro
Stir together to combine and serve.