Quinoa: The Gold of The Incas

Quinoa (pronounced Keen-WAH –  Side note: on wikipedia it says it’s pronounced  /ˈkiːnoʊ.ə/ . Thanks wikipedia, that’s incredibly helpful) -is a psuedo-grain. Meaning it’s considered a grain, but it’s actually a seed that is super high in protein. It  was once considered “the gold of the Incas”- because it gave their warriors stamina for battles.

Little did they probably know,  quinoa is a “complete protein”, meaning it has all of the essential acids your bod needs. It has a nutty little flavor, and is creamy AND crunchy in texture (YUM). It’s delicious and you should give somethin’ new a try in place of rice or couscous or pasta.

It also is available in funky red and purple colors that can healthily spice up the look of your plate- and impress the bf/gf’s parentals. So here is a black bean and tomato quinoa recipe that would go great along side grilled salmon, shrimp, tofu or chicken and a side salad [and a glass of Pinot]. As always, add more veggies if you’re feeling cray-zay.

Black Bean and Tomato Quinoa

• Ingredients:
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro