here is the recipe for quinoa (KEEN-wa or kee-NO-a,
according to wikipedia) and bean salad recipe:

Ingredients:

* 1/2 cup quinoa
* 1 cup white corn
* 2 scallions chopped
* 1/2 cup chopped tomatoes
* 1/2 cup chopped celery (i used onions chopped
real small instead)
* 1/2 cup chopped green peppers (i left this out)
* 1 can black beans, drained and rinsed
* Dressing:
* 3-4 tablespoon oil...not a heavy olive
* 2 tablespoon lemon juice or balsamic vinegar ( i
used 3 tablespoons of lemon juice)
* 1 clove garlic minced
* salt and pepper to taste (i also added a pinch
of cayenne pepper)
* cilantro or parsley (i used cilantro)

Directions:

Serves: 4-6.

Preparation time: 30 min.

Soak quinoa for five minutes then drain. Cook either
in vegetable stock or water for 15 minutes. In the
last five minutes put in the corn if using frozen. I
used vegetable stock and initially followed the
cooking instructions for the quinoa but the water ran
out after 10 minutes, so I kept adding water to it so
that when it came time to drain it there was water to
drain. Drain and cool. Mix the remaining ingredients
in a bowl and pour the dressing in and mix well. This
is good the next day as well. Best if served cold.
Substitutions can be made for the vegetables...red
onions, grated carrots, jalapeno peppers, what ever
you prefer.

Enjoy!


--- John Turnbull <globalgame@...> wrote:

> Some asked for the cranberry-oatmeal cookie recipe:
>
> 1 1/2 c. flour
> 1 tsp. baking soda
> 1 1/2 c. (3 sticks) butter or margarine
> 2/3 c. firmly packed brown sugar
> 2/3 c. granulated sugar
> 1 egg
> 1 tsp. vanilla
> 2 c. Grape Nuts cereal
> 2 c. quick-cooking oats
> 1 c. dried cranberries
>
> Heat oven to 375 degrees. Mix flour and baking soda
> in small bowl.
> Beat butter in large bowl with electric mixer on
> medium speed to
> soften. Gradually add sugars, beating until light
> and fluffy. Beat
> in egg and vanilla. Gradually add flour mixture,
> beating well after
> each addition. Stir in cereal, oats and cranberries.
> Drop by rounded
> tablespoonfuls onto ungreased cookie sheets.
>
> Bake 8 minutes or until lightly browned. Cool 1
> minute; remove from
> cookie sheets. Cool completely on wire racks. Makes
> 5 dozen.
>
> Per cookie: 100 calories, 5g fat, 1g saturated fat,
> <5mg
> cholesterol, 100 mg sodium, 14g carbohydrate, <1g
> dietary fiber, 1g
> protein.
>
>
>
>




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