This recipe is made at the Olympia Food Coop and comes from the Veg-Feasting cookbook. It's quick and easy to put together and is great with fresh lime juice. I've altered the recipe a bit and added some beans and bell pepper, which gives it a little extra crunch.
I have to admit I was a bit skeptical of quinoa when I first had it a few years ago, but it didn't take long to make me a true believer. Quinoa (pronounced Keen-wa) is an amazing food. It is high in protein and also contains amino acids, which make it a complete protein source. It is gluten-free and can be used in a ton of different recipes, like this one! You can find it in the bulk section of most grocery stores (PCC, Whole Foods, QFC, etc).
This recipe says that it will "convert people who think they don't like quinoa." I tested it out on Ashley (a genuine quinoa-hater) who gave it high praises. I believe her exact words were, "You just made me like quinoa? I hate you." Awww, true love.
2 cups quinoa, rinsed well
1/3 cup lime juice
1/3 cup olive oil
1 tablespoon garlic, minced
2 teaspoons cumin
2 teaspoons salt
1/4 cup golden raisins
1/4 cup currants
1 red onion, thinly sliced
1/4 cup toasted pine nuts, toasted
1 small bunch cilantro, minced
1 bell pepper (red or yellow), diced
2 cups cooked kidney beans
2 cups cooked black beans
In a large saucepan, bring 4 cups of water to a boil over high heat. Add the quinoa and cook until done, 10 to 15 minutes. It is done when the grains are almost completely translucent, with just a small opaque dot in the center. Do not overcook.
Meanwhile, make the dressing: In a medium bowl, whisk together the lime juice, olive oil, garlic, cumin, and salt.
Drain the quinoa into a colander (make sure that the holes are small enough so that the quinoa doesn't escape) and rinse with cold water. Drain thoroughly. Place the quinoa in a bowl and pour the dressing over it. Add the golden raisins and currants, mix together and refrigerate until completely cool.
When the quinoa is cold, add the onion, pine nuts, bell peppers, beans, and cilantro. Mix well and serve.