Mexican Medly Quinoa

Quinoa (keen-wa) is one of those super grains that we keep wanting to use more in our cooking, but don't have a lot of recipes for. Well, we got this recipe from a friend a while back and finally got around to making it last night...and loved it! It's colorful, super easy to put together, and packed with protein and veggies, making it a super star dinner. We hope this will be a healthy hit with your family too!

Mexican Medly Quinoa
Heavily modified from Epicurious' Black Bean And Tomato Quinoa & Trader Joes Organic White Quinoa package instructions
Makes 4 servings

For the dressing:
Juice and zest of one lime
2 Tbsp butter, melted
1 Tbsp vegetable oil
1 tsp sugar
1/2 tsp (or more) cumin
1/2 tsp salt
1/4 tsp pepper

For the quinoa:
1 cup quinoa
2 cups water

For the mixture:
1 (15 oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
2/3 cup corn
1/2 to 1 mango, diced (as much as desired)
1 avocado, diced
(Next time we also plan on adding 1/4 cup onion (instead of the green onion) + 1 garlic clove and 1/4-1/2 cup diced red pepper, sauteed until soft)

Whisk together the dressing ingredients in a small bowl; set aside.

Rinse quinoa in 1-2 changes of cold water. Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until all the water is absorbed (for about 10-15 minutes). (When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.)

Add dressing to the quinoa and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Serve as is, as a filling for soft tacos, or as a dip with tortilla chips (our favorite).