This one is dedicated to my friend Betsy who came over for dinner recently, and loved the salad so much that she asked for the recipe...

I found this recipe in the Grand Rapids Press.  Every Wednesday one of their sections focuses on food, which often includes some fun new recipes.  This one in particular caught my eye because it called for quinoa, a South American grain that I've just recently been reading and learning about.  The first thing you need to know about quinoa is that it is pronounced KEEN-wah.  Quinoa is a hearty, gluten-free grain, that looks a bit like couscous at first glance.  It is low in carbohydrates, and high in protein, which makes it very healthy.  And, it tastes great.  I would highly recommend it to you. 

Santa Fe-Style Quinoa Salad
1 1/2 c. water
1/2 c. mild or medium picante sauce (I could only find Hot)
1 c. quinoa, rinsed under cold water
1/2 tsp. cumin
1/4 tsp. salt
freshly ground black pepper, to taste
15 oz. can black beans, rinsed and drained
1 1/2 c. corn, cooked, drained, cooled
1 c. cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and minced
1 Tbsp. canola oil

In medium saucepan over high heat, combine water, picante sauce, quinoa, cumin, salt, and pepper.  Bring to a boil, then reduce heat to medium, cover and cook until liquid is absorbed, 15-20 min.  (Meanwhile, cook your corn... I always remember this at the last minute!!)

Remove from heat, and let stand 5 minutes.  Uncover and toss with a fork.  transfer to a large bowl and let cool slightly.

Add remaining ingredients to quinoa, tossing well to combine.  Serve slightly warm or let cool to room temperature.  Alternatively, cover and refrigerate for up to two days and serve chilled.

Makes four large servings. 

If you're feeling adventurous, you can look for a package of quinoa in the cooking/baking aisle at Meijer, and try this out.  (I found mine just to the left of the spices...)   Oh, and you can alter the spicy-ness depending on the picante sauce, or by leaving the seeds in the jalapeno as you mince it.

Enjoy!!