This summer, I discovered this fun little grain (seed, actually, but it's used as a grain) called quinoa (Keen-wa).  There aren't a lot of recipes out there for it, and I was stumped, but found a couple of really good recipes that I absolutely love.  One caveat is that quinoa is covered with some very bitter saponins that must be removed or you won't like the quinoa very well at all.  Many recipes say to rinse it well under running water in a fine sieve.  I don't like to do this, as it is messy and takes a long time.  Instead, I usually choose to roast the quinoa, which has always worked for me, and it's much easier.  After it is done roasting, I transfer it to a bowl until I'm ready for it again.

Since becoming pregnant, this little wonder grain has really been high on the cravings list, so I've been making my tried and trues a lot.  I'm getting ready to branch out and make up my own recipe, so I'll let you know how it goes after I try it.  Until then, I'd like to give you my two favorites.  One has a southwestern flair, and I found the recipe on the Internet.  The other one is, well, I guess French or something, and I got it out of the Body + Soul magazine.  I have adapted the recipes to suit my tastes, so they aren't the originals, but fairly close.

Rio Grande Quinoa Salad

3 T lemon juice

3 T olive oil

3 T cilantro, minced

sea salt

freshly ground black pepper

1 C corn (I use frozen kernels)

1/2 C quinoa

1/2 t cumin seeds

1 C cooked black beans

1 md tomato, diced

3 T red onion (sometimes I use scallions instead)

Whisk together first 5 ingredients; set aside.

In a small saucepan, toast quinoa and cumin seeds until fragrant.  Add 1 cup of water and the corn.  Bring to boil, cover, and simmer until tender, approx 10 minutes.  Remove from heat and let rest 5 minutes.  Fluff the quinoa and allow to cool slightly.  In a bowl, combine the quinoa, black beans, tomato, and onion.  Pour in dressing and gently toss to combine.  Refrigerate until ready to serve. 

*As a side note, this is good warm, too, when you're too impatient to wait for it to chill.

Summer Quinoa Salad

1/2 c quinoa

4 tsp olive oil

1 yellow bell pepper, cut into 1/2-in chunks

2 cloves garlic, minced

2 scallions, thinly sliced

1/8 t red pepper flakes

1 tsp chopped fresh thyme

1/4 tsp sea salt

1 md zucchini, quartered and sliced 1/2-in thick

1 lg celery stalk, sliced

1/4 cup dry roasted pignolis (original recipe calls for toasted slivered almonds)

Toast quinoa in pan.  Set aside in bowl and return pan to heat.  Add 2 tsp olive oil and sautee yellow pepper, garlic, scallions, and red pepper flakes approximately 5 minutes.  Stir in quinoa, thyme, 1 c water, salt, zucchini, and celery.  Bring to boil, cover, reduce to simmer.  Cook approx 10 minutes until tender but not mushy.  Add pignolis and remaining 2 tsp oil.  Adjust seasonings to taste.  May squeeze 1 lime for extra zing.

This is excellent both warm and cold.  Serving suggestion is to chill, but we like it warm with roasted chicken.