Quinoa, you may have heard, is a “superfood,” along with blueberries, salmon, red wine, olive oil and whatever else the marketing people want to sell you this week. If you find the right website, you may be convinced that quinoa will clear up your skin, help you lose weight, make you smarter … it may even walk your dog (studies not yet in.). It’s higher in protein than most grains; it’s good for your bones, and it boosts brain power (See, I wasn’t kidding!). It truly is the grain du jour. And just to be contrary, I avoided cooking with it. I wasn’t going to drink the complex carb, non-processed Kool-Aid … until now.
To me, quinoa is just OK served plain, but it can be made great with a little love. So I loved it up. Adding black beans gave it some texture and color, and the cilantro offered a fresh, almost citrusy balance to its innate nuttiness. (If cilantro’s not your style, basil is a solid substitute.) This dish is quite simple and one to have some fun with. Try: cooking the quinoa in different broths; adding hot sauce, a variety of herbs, chopped veggies or smoked chicken and corn; switching up the vinegar; even throwing in some mustard, lime juice or orange zest. Quinoa may not change your life, but then again … pass the Kool-Aid, please.
Quinoa and Black Beans
Makes 4 to 6 servings
1 cup quinoa
1 can black beans
2 tsp. ground cumin
2 Tbsp. red wine vinegar
¼ cup olive oil
1 bunch cilantro chopped (about ½ cup)
Salt and freshly ground black pepper to taste
• Rinse the quinoa in a fine mesh strainer, until the water is no longer cloudy.
• In a pot, combine the quinoa and 2 cups of water and bring to a boil over medium heat. Reduce the heat to low and simmer for about 20 minutes.
• Rinse the black beans and add them to the quinoa and simmer for 5 more minutes, or until all of the water is absorbed.
• In a small bowl, mix the cumin and vinegar together, then whisk in the olive oil. Pour the dressing over the quinoa mixture.
• Add the cilantro and salt and pepper to taste. Toss.
• Serve warm, at room temperature or cold.
This article appears in August 2012.