Goosefoot With A touch of Chili Garlic Sauce

Ok, it's not really a goose's foot :-) but quinoa and according to Wiki  :"Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited." 

My sister Kim introduced the family to quinoa a few weeks ago and as usual I added a touch of viet taste to it :-)
 

Above, a picture of the quinoa salad with the Chili Garlic Sauce and onion and cilantro and below, all well mixed and ready to serve:

INGREDIENTS:
(serve 2-4 more if used as side dish)

- 1 cup of quinoa well rinsed (quinoa is bitter) - cook according to instructions on package or use 1 cup of quinoa to 2 cups of water,. Use a medium deep pot, these little quinoa grains like to jump out of the hot water and get away :-) . Bring water to a rapid boil, add a drizzle of olive oil and a pinch of salt, add rinsed quinoa and cook uncovered for 15 minutes, stirring occasionally till you see volcano-crater-Ike holes :-), water evaporating.  Turn off at this point and cover the pot, let the quinoa rest for 5 minutes (they are tired after all the jumping after all), then stir to fluff up with a fork or whatever you use.  Set aside and cool some. 

And for the vinaigrette, mix well:

- 1 oz of olive oil, 1 oz apple cider vinegar, 1 oz. fresh lemom juice, 1 teaspoon of ground cumin and salt to taste.

Other ingredients:
- 1 Red bell pepper chopped
- 1/2 bunch of cilantro chopped
- 2-3 green onions sliced
- 1 can organic black beans rinsed and drained
- 1 can whole corn kernels drained and rinsed  (I liked fresh corn at this time of the year - yum - I zapped 1 ear of corn in the microwave for 4 minutes than stand them on a chopping board and just cut straight down the side of the cob to get the kennels)
- hot sauce (3 con ga)

PREPARATION:
- Combine the bell pepper, black bean and corn with the quinoa in a salad bowl, then mix in the vinaigrette.  Add the cilantro, onions and hot sauce to taste right before serving.
- You can serve right away or keep it in the fridge and serve it cold. I like it cold as it tastes very refreshing .. until you hit the hot sauce and get a 'kick' from it :-) but then you bite on a sweet little piece of corn and what a YUM surprise :-)

Where to buy: