You are here: Home » Recipes » Mexiquinoa Salad Mexiquinoa Salad Recipe by Our Cookbook Collection Yield 4 servings Quinoa (pronounced “keen-wah”) is an ancient grain that comes from the Andes in South America. PrintEmail Quinoa is gluten-free and has more protein than any other grain. It’s truly Supernatural and super delicious. There are so many ways to cook it. Ingredients 1 cup quinoa2 cups vegetable or chicken broth1/2 teaspoon sea salt1 cup cooked corn kernels1 cup cooked black beans3 green onions, sliced Small bunch cilantro leaves, chopped2 tablespoons olive oil Zest and juice of 1 lime1/2 teaspoon ground cumin Salt and pepper to taste Instructions Place 1 cup of quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to a full boil. Reduce the heat to simmer, cover and cook until all the broth or water is absorbed, about 15- 20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest and juice, cumin and salt and pepper to taste. Reprinted with permission from Nancy Mehagian’s The Supernatural Kids Cookbook (Huqua Press, 2011).