Warm Quinoa Salad

I'm really enjoying black quinoa. I don't notice a difference in its flavor, but I love the color on a plate. Unfortunately, it is not photogenic, at least not for someone with my limited skills. Don't let this picture turn you off - this is a delicious dish.

It has Asian flavors of tamari (soy sauce), rice vinegar and roasted sesame oil. They completely mask the flavor of the quinoa, and make a yummy dish. I served it with fried tofu and sautéed Red Russian kale for a delicious high-protein dinner.

Larry says this was the best quinoa dish I've ever made. High recommendation - try it soon!

Warm Quinoa Salad
1/2 cup pinto beans
3/4 cup black quinoa
1 1/2 cups water
1/4 tsp salt
1 tbsp tamari
3 tsp rice wine vinegar
1/2 tsp Asian (roasted) sesame oil
1/2 tsp grated ginger root
1 scallion, sliced thinly on the diagonal
2 tbsp almonds, toaste and chopped

Cook pinto beans in plenty of simmering water until tender, about one hour. Drain and set aside. (Can be made a day ahead and refrigerated.)

Rinse quinoa twice in hot water and once in cold to thoroughly remove the bitter saponins. Toast in a skillet over medium heat about 5 minutes until fragrant, stirring frequently.

Stir in water and salt. Bring to a boil over high heat, cover and simmer over low heat until all the water is absorbed, about 15 minutes.

In a small bowl, whisk together soy sauce, vinegar, sesame oil, ginger root and scallion.

Put quinoa in a serving bowl. Pour the dressing over and toss well. Sprinkle with almonds, and serve.

Serves 2-3