Tex-Mex Quinoa Salad

              I have been reading a lot lately about quinoa, touted as the new superfood. It contains a perfect balance of all eight essential amino acids, is gluten-free and a great source of protein.  It took going to three stores in Woodstock before I found it at the Bulk Barn, about $4 for 2 (dry) cups worth. It is considerably more expensive to purchase at a regular supermarket, when you can find it.
             I had envisioned making a Mexican salad with this, and it turned out fabulously - it will definitely be a new staple in our house. Now that I have cooked with quinoa, I realize that you can use for just about any salad - it would also be good with Greek-type dressing and ingredients. It is very similar in texture to couscous, and isn't fussy at all. I would recommend it for lunch as a complete meal, or as a side to dinner.

Ingredients:
2 cups water
1 cup quinoa, uncooked
1/2 cube chicken bouillon
1 clove garlic, minced


1 can (19oz) black beans, rinsed & drained
1 cup corn kernels
2 fresh tomatoes, seeded & diced
1/3 cup fresh lime juice
2 tbsp olive oil
1 tsp diced jalapeno pepper


Directions:
1. Bring quinoa, water, chicken bouillon and garlic to a boil and cook, covered, for 15-20 minutes, until water is absorbed. Remove from heat and fluff with a fork.
2. Mix all ingredients together and place in fridge till cool, about 1 hour.