Quinoa is perhaps my favorite gluten free discovery. It is wheat and gluten free, tastes great, is extremely versatile, and a nutritional powerhouse. Similar to the soybean, quinoa is a complete protein which makes it an excellent protein source for vegans and vegetarians. It is a nutrient dense food providing a source of magnesium, iron, copper and phosphorus.

Quinoa is easy to digest, making it an good grain for babies and toddlers, and has an addictive nutty taste. I find myself eating quinoa for breakfast topped with cinnamon, coconut butter and sliced almonds; tossing it into salads or side dishes such a quinoa tabouli; baking it into vegetable burgers; or making it into stuffing for baked acorn squash or red peppers.

Here I've mixed leftover cooked quinoa with black beans, cilantro and red onions for a tasty lunchtime salad.

Quinoa and Black Bean Salad

2 cups cooked quinoa
1 can black beans, drained
1/2 red onion, diced
1 bunch cilantro, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons flaxseed oil
2 tablespoons apple cider vinegar
salt to taste
lettuce
1 avocado, sliced

Mix quinoa, black beans, red onion and cilantro in a medium sized bowl and set aside. In a seperate bowl, mix together the garlic, olive oil, flaxseed oil, apple cider vinegar and salt to make a dressing. Add the dressing to the quinoa mixture and toss gently. If possible, let the salad sit for a least an hour to allow the flavors to develop. Serve over salad greens with sliced avocado.