1 1/2 cup uncooked quinoa
vegetable broth
creole or Cajun seasoning, optional

1 can of beans (black or kidney beans work well)
1 cucumber
1/4 chopped cilantro, sometimes more
1/2 bunch green onions
3-4 Roma tomatoes
jalapeno, optional

3-4 T lime juice
chili powder
ground cumin
garlic
salt and pepper
vinegar
chipotle powder, optional

1. Toast quinoa seeds over medium heat for a few minutes. The quinoa is ready after it starts popping and looks lightly toasted. Stir continuously, so it doesn’t burn. Rinse VERY well. Quinoa can be bitter if it is not rinsed well enough.

2. Cook the quinoa according to package directions. I use a rice cooker for this and use 1 1/2 c dry quinoa with 2 cups of water or vegetable broth. Usually I add some creole or cajun seasoning to the liquid as well.

3. When the quinoa is done, transfer it to a large mixing bowl. Add in:

- beans, rinsed and drained
- chopped cucumbers (I leave the peeling on.)
- minced cilantro
- chopped green onions (I cut the whole bunch at once with some scissors.)
- chopped jalapeno, if using

4.  Toss well to mix everything.  Add in the seasonings:

- lime juice
- cumin
- a light amount of garlic
- chili powder
- a drizzle of vinegar (I use rice vinegar)
- chipotle powder, if using

5. Toss well. Taste and add salt and pepper to your liking. Lastly, gently stir in the chopped tomatoes.

6. Chill and serve.

Note: This is also good with couscous or rice, so if you don’t have quinoa, try it with one of those instead. When I take this to potlucks, I leave out the chipotle and jalapeno so they won’t be too spicy. This recipe fills my 2-quart casserole dish and probably serves 8-10 people.