Keen-WHAT????

Quinoa (pronounced Keen-wah) is used as a grain, but is actually a seed . It has been recently described  as a "superfood"  and with good reason. Quinoa is a complete protein with 8 essential amino acids, is gluten free, contains calcium and is an excellent source of iron.

It can be intimidating to try a recipe with a food that you have never heard of, but this salad is so quick and easy to make, I couldn't ruin it if I tried! (No, I have never actually TRIED to ruin a recipe; it is a natural talent. I am truly blessed.)

Mexican Quinoa Salad

1 cup quinoa               
2 cups vegetable broth
1/2 to 1 cup chopped parsley (try adding dried parsley instead when quinoa is still hot if you don't want to buy and chop parsley; and, really, who does?)
1/2 cup chopped red onion
1 can black beans or kidney beans
2 cups thawed corn
3 tbs olive oil
2 tbs white wine vinegar (I used red wine vinegar)
1/2 tsp dried basil
juice of 1 lemon
1tsp sea salt

Rinse quinoa (well) and place in pot with  veg. broth. Bring to a boil, stirring occasionally. Cover and simmer over low for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid. fluff with fork and cool completely.

Add chopped parsley, onion, drained beans and corn. Mix thoroughly. Combine oil, vinegar, basil, salt and lemon juice with wisk. Drizzle over quinoa and mix.

You can eat immediately or chill (it is more flavourful is chilled)