Quinoa (pronounced “keen-wah”) is an ancient grain that comes from the Andes in South America. The Incas ate it, along with corn and beans. It is gluten-free and has more protein than any other grain. It’s truly supernatural and super delicious.

Mexiquinoa Salad

Ingredients

1 cup quinoa
2 cups vegetable or chicken broth
1⁄2 teaspoon sea salt
1 cup cooked corn kernels
1 cup cooked black beans
3 green onions, sliced
Small bunch cilantro leaves, chopped
2 tablespoons olive oil
Zest* and juice of 1 lime
1⁄2 teaspoon ground cumin
Salt and pepper to taste

Preparation

Place 1 cup of quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to a full boil. Reduce the heat to simmer, cover and cook until all the broth or water is absorbed, about 15- 20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest and juice, cumin and salt and pepper to taste.

Serves 4

*Zest means the finely grated peel of the lime. It’s best to zest the lime before juicing it.

*Recipe and image courtesy of The Supernatural Kids Cookbook.*