Name: Quinoa and Black Bean Salad
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
Ingredients: 1 1/2 cups quinoa (small disk-shaped seeds)*; 1 1/2 cups cooked black beans, rinsed if canned; 1 1/2 tablespoons red-wine vinegar; 1 1/2 cups cooked corn (cut from about 2 large ears); 3/4 cup finely chopped green bell pepper; 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves); 1/4 cup finely chopped fresh coriander; 5 tablespoons fresh lime juice, or to taste; 1 teaspoon salt; 1 1/4 teaspoons ground cumin, or to taste; 1/3 cup olive oil; *available at specialty foods shops and natural foods stores

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Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

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