Quinoa

I love quinoa, it is the ideal food! Wikipedia says:

In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[5] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

I was on a huge quinoa kick a few months ago and bought a huge bag from Costco(only $8 for a 4lb bag!) and went through it in about a month. For whatever reason I haven't made it in awhile, but every time I do cook with it I think I should make something with it every day. It is perfect with bbq, salmon, or just on its own for a light lunch. See below for my absolute favorite recipe...

So, in honor of breaking out the quinoa again, I thought I would use my new measuring cups. They were so pretty I had to take a few pictures.

Black Bean, Red Pepper, Corn, and Quinoa Salad*Serves 4
Total time: 30min

5 tablespoon(s) olive oil
1/2 cup(s) quinoa, rinsed in cold water and drained
1 cup(s) chicken or vegetable broth
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
2 tablespoon(s) lime juice
1/8 teaspoon(s) ground black pepper
1 cup(s) cooked or canned black beans, drained
1 cup(s) whole-kernel corn
1 large ripe tomato, peeled, seeded, and diced (about 1 cup)
1 small sweet red pepper, seeded and chopped
2 green onions, finely chopped
3 tablespoon(s) cilantro leaves, chopped
2 tablespoon(s) fresh parsley leaves, chopped

Directions
-In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes.

-Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.

-In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.

-To serve, divide greens among 4 salad plates. Serve at room temperature or refrigerate until 30 minutes before serving.

*Recipe from Good Housekeeping