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Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength of the ancient Incas, it is enjoying a new popularity in theUnited States. This dish provides a complete protein and can stand along as a luncheon or light supper entrée.

Ingredients:

1 ½ cups quinoa

1 ½ cups cooked black beans, rinsed if canned

1 ½ tablespoons red-wine vinegar

½ cup red onion

¾ cup finely chopped green bell pepper

2 pickled jalapeno chilies, seeded and minced (wear rubber gloves)

¼ cup finely chopped fresh coriander

For dressing:

5 tablespoons fresh lime juice, or to taste

1 teaspoon sale

1 ¼ teaspoons ground cumin, or to taste

1/3 cup olive oil

Preparation:

In a bowl, wash quinoa in at least 5 changes of cold water, rubbing grains and letting them settle before pouring off most the water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa for 10 minutes.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, red onion, bell pepper, jalapenos, and coriander and toss well.

Make dressing:

In a small bowl, whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving.