Black Bean and Quinoa Salad

Quinoa (pronounced keen' wa), or amaranth, is a high-energy staple grain of the pre-Columbian Incas.

5 Tblsp Watkins Grapeseed Oil or extra virgin olive oil
1/2 cup quinoa, rinsed in cold water and drained
1 cup chicken or vegetable broth (Watkins soups are lower in sodium)
1/4 tsp ground Watkins cumin
1/4 tsp Watkins Sea Salt
2 Tblsp lime juice
1/8 tsp Watkins black pepper
1 c cooked black beans, rinsed and drained
1 c canned whole kernel corn
1 large ripe tomato, peeled, seeded and diced (about 1/2 c)
1 small sweet red pepper, seeded and chopped (about 1/2 c)
2 green onions, finely chopped (about 1/4 c)
3 Tblsp chopped fresh cilantro
2 Tblsp chopped fresh parsley

1. In a one-quart saucepan, heat 1 Tblsp of grapeseed 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.

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

3. Serve as a salsa with corn chips, as a side dish, over mixed greens, over grilled chicken breast, pork, fish or beef. Serve at room temperature or refrigerate until 30 minutes before serving.

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