Last week I volunteered to do a food demo and tasting at the Ellisville Farmers Market. In thinking about what to sample, I wanted to be sure to choose a dish that highlighted a variety of vegetables that are now in season and available from the growers at the farmers market. I decided this would be a great opportunity to serve up Quinoa, Black Bean and Summer Veg Salad. This is a recipe inspired by summer and by “Quinoa Combos for 250 Calories “ an article in the July issue of Cooking Light.
I first heard of quinoa (pronounced keen-wa) a while back when working as a supermarket dietitian in charge of ordering products for the gluten free section. People with celiac disease and gluten intolerance often use this grain as a substitute for wheat and other grains they can’t consume.
Recently, quinoa has gained popularity among a broader audience and has become one of my favorite grains. Anything that is super healthy and cooks up in about 10 minutes is okay by me. Quinoa is also super versatile, pairing well with innumerable ingredients creating several different flavor combos.
The market demo turned out terrific! I had people stopping by my booth saying that someone told them they had to come try the quinoa salad. That makes a gal feel good…and this salad will make you feel good too.
Quinoa, Black Bean & Summer Veg Salad
Combine the following ingredients, mix well and serve:
2 cups cooked quinoa
2 cups cooked black beans, (mine came from Bellews Creek Farm)
2 cups cooked corn (cut from about 2 large ears)
2 cups diced cucumber (Lakewood Farms)
1 small red onion, finely minced
3/4 cup finely chopped green bell pepper (Healthy Harvest Gardens)
2 jalapeño chilies, seeded and minced (Pop Pop Produce)
1 1/2 tablespoons red wine vinegar
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin (this time I used a Southwest spice blend from Adventures in Spice)
1/3 cup olive oil (Healthy Harvest Gardens)
until next time...