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This delectably colorful dish can be enjoyed cold, room temperature, or warm (like a pilaf). Keep in mind that if allowed to sit for awhile, the fresh herbs will continue to release their flavors, so it you may want to make it a few hours before serving time.

Quinoa (pronounced “KEEN-WAH”) comes from the edible seeds of a species of goosefoot plant.  The food made from goosefoot plants are known as “psuedo-cereals” because the plant is broad-leaved (whereas “true” cereals are made from grasses).

Quinoa is super fast and easy to make, and also extremely versatile.  And, it is nutritional gift for vegetarians or others concerned with nutritional intake, as it has a high protein content, is a good source of calcium, is gluten-free, and contains a balanced set of amino acids (making it a “complete” protein).

There are an infinite amount of combinations that one can create with a quinoa salad, but here is a simple one that is both fresh and hearty. This will make about four servings.

Ingredients:

• 1 C uncooked quinoa
• 1 16 oz. can of black beans, drained and rinsed
• 1 red bell pepper, diced
• 2 medium yellow tomatoes, diced
• 1 medium carrot, diced
• 1/2 C fresh finely chopped parsely (a few pulses in a food processor is great for this)
• 1/4 C fresh finely chopped dill (can be put in the food processor with the parsely)
• 3 green onions, thinly sliced
• 1/4 C + 2 teaspons dried cranberries, soaked in warm water for ten minutes to plump
• 6 T lemon juice
• 2 T olive oil
• salt and pepper to taste

To make:

1. Put quinoa and 2 cups of water in a saucepan and bring to a boil. Cover, lower heat, and allow to simmer until the water is absorbed (10-15 minutes).
2. Place the cooked quinoa in a large bowl and add the rest of the ingredients. Stir until all are incorporated, and marvel at how easy this dish was to prepare.

Variations:

1. Experiment with using other dried fruits instead of the dried cranberries, e.g. raisins or dried apricots.
2. Throw in some almonds or cashews for a little extra substance.
3. If you don’t have fresh dill on hand, you can substitute a few tablespoons of dried dill and still achieve an excellent result. (However, there is no substitute for the fresh parsely — that is just non-negotiable).
4. If you can’t find quinoa and are scared to ask for it becuase you don’t know how to pronounce it, you can use couscous instead. But note that couscous and quinoa are prepared differently. Also, the ratio of couscous to water is 1:1, whereas the ratio of quinoa to water is 1:2.  To make the couscous, place the 1 cup of dried couscous in a bowl.  Bring one cup of water to just a boil, then pour over the couscous. Cover and allow to sit until the water has been absorbed (about 10 minutes). Fluff with a fork and you’re ready to ride.
5. A clove or 2 of garlic would add extra flavor, if you’re up for it. It can be thrown in the food processor with the herbs, or minced and tossed into the salad with the other ingredients.