According to food.com, "quinoa contains more protein than any other grain, and is higher in unsaturated fats and lower in carbohydrates than most grains. It's a very good source of calcium, iron, phosphorous, B vitamins, and vitamin E. Quinoa's slow-releasing carbohydrates help to maintain blood sugar levels."
I had no idea it was so good for you! Read on:
1/3 cup olive oil
3 tbsp chopped fresh cilantro
Sea salt and fresh ground black pepper, to taste
1 cup quinoa, rinsed and drained
1 tsp ground cumin
1 1/4 cups frozen corn, thawed
1 can black beans, drained
1 plum tomato, diced
1 avocado, diced
1/4 cup finely chopped red onion
In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
In a large bowl, combine quinoa, corn kernels, beans, tomato, avocado and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld.