Keen-what?

Have you ever made quinoa? Why not?
 Is it because you aren't sure how to pronounce it? Say "keen-wa".

Uncooked quinoa

Do you know what it is?
Quinoa is an ancient grain (like spelt ), important to the Inca civilization ( also like spelt). The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time, it was traditional for the Inca leader to plant the first quinoa seed with a solid gold shovel!
It's a complete, high-quality protein, gluten-free and easy to digest.  Read more about this "super grain" here. 

Did I mention it's delicious? It has a light, nutty flavor, a little like couscous.
 And it's as easy to prepare as a pot of pasta.

I've been excited to share this salad with you because it's one of my favorites this time of year. Also because I actually made it up myself.
It's perfect for a potluck supper (think team dinner) or a quick dinner at home.

 Use this recipe as a jumping off point. You can really add whatever you have in the refrigerator (or freezer).
Try giving it a Mediterranean slant with sun-dried tomatoes, feta, olives and pine nuts with a lemon-oregano vinaigrette. Or Asian, with edamame, broccoli, bell peppers and a soy dressing.
For a more substantial meal, add grilled shrimp or chicken.

Southwestern Quinoa Salad

1 cup quinoa

2 cups water (chicken or vegetable broth can be used instead)

Combine quinoa and water (or broth) in a medium saucepan. Bring to a full boil for 5 minutes. Cover and set aside, off the heat, for 15 minutes. Fluff with a fork to separate grains.
Mix in:

3 scallions, sliced into 1/4" pieces

1/2 yellow or red bell pepper, chopped

1 cup cherry tomatoes, quartered if large

1 cup corn kernels (use thawed from the freezer or cut from the cob, already cooked)

1/4 cup chopped cilantro

For dressing,  combine 2 Tbsp. fresh lime juice, 1/2 tsp. ground cumin and 1/2 tsp. chili powder. Whisk in 1/3 cup olive oil. Salt and pepper to taste (don't be stingy with the salt). Pour over quinoa salad.