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.

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