Quinoa, Black Beans, and Oranges
I am fairly new to Quinoa (pronounced "keen-wah"). I began using it not quite a year ago; after my daughter was diagnosed with a gluten intolerance. Originating thousands of years ago in the South American countries of Ecuador, Bolivia, Columbia, and Peru, Quinoa is actually a seed, even though it is referred to as an "ancient grain".
Closely related to beets, spinach, and tumbleweeds(!) Quinoa is nutrient-rich in lysine, calcium, phosphorus, magnesium, vitamin E, potassium, and iron; all reason enough to make Quinoa part of your diet. But aside from all of this -- plus the fact that Quinoa is gluten-free -- I like it most of all for its nutty taste.
This recipe for Quinoa Salad with Black Beans and Citrus-Coriander Dressing is from Faith in the Kitchn (get the recipe HERE). I served it as a side dish to a pork tenderloin with a chili powder-packed dry rub -- a nice contrast to the fresh oranges in this salad. In fact, I liked the oranges in this salad so much, I increased the number to three, using both Cara-Cara and Valencia oranges. My advice: Refrigerate for several hours to allow the flavors to infuse the salad.
TAKE a LOOK:
1/25/2013 01:08:55 am
I'm a big fan of quinoa, and this salad looks great!
1/29/2013 07:57:01 pm
This looks wonderful Eileen. I am not celiac but I, like your daughter, also struggle with gluten. Unfortunately for traditional bread lovers research is indicating that we should really be eating much more nutrient rich food like this that's easy on our guts! Can't complain about almond meal cakes (and macarons!)! I've also been using coconut flour and nut flours to make bread etc. I will most certainly try this one out!
2/6/2013 03:48:37 am
This was wonderful! I posted it yesterday. Thanks for helping me get rid of all my clementines! xo
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