Karen Shuford, Holistic Caregiver at First Call Home Health, shares this recipe for Quinoa Black Bean Salad.

She says, “Our family has been enjoying the versatility of this grain for many years. It is fast to cook and tastes a lot like brown rice. Instead of cooking in water, we sometimes cook it in chicken broth. Quinoa is a highly nutritious carbohydrate, high in fiber and magnesium and it is a complete protein. I add it to all kinds of salads, soups, chili and casseroles.”

Karen says her family usually makes a double batch at the beginning of each week and adds it to other dishes for the extra protein and fiber. “This salad recipe keeps very well in the refrigerator and then we pile onn the vegetables for a summer meal.”

Quinoa Black Bean Salad

Higher in protein than any other grain, quinoa is chewy with a delicious, almost nutlike flavor. Bolstered with the nutritional power of black beans, this salad is hearty, healthy eating at its best.

• 1/3 cup quinoa
• 1 cup water
• 1 teaspoon olive oil
• 4 teaspoons fresh lime juice, or more to taste
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons minced scallions
• 1 ½ cups cooked black beans (15 ounce can, drained)
• 2 cups diced tomatoes
• 1 cup diced bell peppers (red, green, yellow, or a mixture)
• 2 teaspoons minced fresh green chiles
• salt and ground black pepper to taste
• lemon or lime wedges

Serves 4 as a side dish

Total time: 30 minutes

Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for I5 minutes.

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions.

Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, salt and pepper to taste and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.