Needless to say, I have craved quinoa a lot since we returned from Peru. My variations of the yummy seed don't have the same rustic allure as Super Chef's, but they always turn out pretty tastey. Not only is it incredible good (and good for you), but also fun to say. I can't help but smile every time I think of how dramatically the Quechaus (native Peruvians) pronounce it as KEEN-WAAA.
Anyway, tonight I made a quinoa and black bean salad, based off of the one found on a bit of sunshine. I made a few changes, my key ingredients being:
then just olive oil, cayenne pepper, cumin and lemon juice for the dressing.
With fall swooping in soon (yay, my favorite season!), figs are easy to find. So I of course had to add some in for a bit of sweetness and they were wonderful. This quinoa salad is awesome by itself, but Dave and I had it one top of fajitas (instead of rice). Hopefully this post will inspire you to make some quinoa :).
Quinoa in a market in Arequipa, Peru.