This ancient grain has gained popularity in recent years. It is very versatile and has many applications in our kitchens. This is just one of many

Mexican Quinoa Salad

INGREDIENTS

1 cup quinoa

Juice and zest of 2-3 limes

3 tablespoons vegetable oil

1 teaspoon mustard

1 teaspoon honey

2 garlic cloves, minced

1-pint cherry tomatoes, halved

1 English cucumber, diced

½ red onion, thinly diced

1 red bell pepper, diced

1 jalapeno pepper, seeded and diced

1 can black beans, drained and rinsed

1 cup corn, charred

1 bunch cilantro leaves, chopped

Salt and freshly ground black pepper, to taste

DIRECTIONS:

Rinse quinoa well under cold running water. Put quinoa in a medium pot and cover with 2 cups of water. Add salt to taste. Bring it to boil over medium-high heat.  Lower the heat to low and cook covered for 20 minutes. Remove from heat and let it cool to room temperature.

In a large mixing bowl, whisk lime juice, lime zest, the oil, honey, mustard, and garlic together. Transfer the quinoa and remaining ingredients to the bowl and toss well. Refrigerate for at least one hour before serving.