I recently met Mark and his daughter Alyssa Caroline at the Rockwall Farmer's market.
He sells organic grains for Grapevine Grains.
Out of curiosity I went on the website and discovered there are also some recipes posted and I found this one for quinoa.
Since I happened to have a package of quinoa in my pantry, I decided to make this recipe.
The original recipe instructs you to soak the quinoa overnight and it will sprout by morning.
And then simply rinse it and combine with the other ingredients.
I have never eaten it that way, so for this time, I decided to cook it according to the package instructions and then let it cool before continuing with the recipe.
1 c. QUINOA, cooked per package instructions and cooled to room temperature
15 ounce can BLACK BEANS, rinsed and drained
2 c. frozen or fresh CORN
1 RED BELL PEPPER, diced
1/2 RED ONION, chopped (I used scallions instead)
Handful of fresh CILANTRO, chopped
Juice of 1 LIME
3 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 Tbsp. HONEY
1 Tbsp. RED WINE VINEGAR
1 tsp. CHILI POWDER
Freshly ground PEPPER
MIXED GREENS (optional)
AVOCADO SLICES (optional)
TOMATO WEDGES (optional)
Combine quinoa, corn, beans, peppers, onion and cilantro. Set aside.
In a separate bowl combine the juice of the lime, olive oil, honey, red wine vinegar, and chile powder.
Pour over the quinoa mixture and stir.
Add salt and pepper to taste.
Serve with mixed greens, avocado slices and tomato wedges.
This is really delicious and very healthy. I served it with some focaccia bread.