SOUTHWESTERN GRAIN MEDLEY

If you like quinoa, this is a great recipe! Our teenage girls even love it!

Start to Finish: 30 minutes Makes: 4 servings (I think these are generous servings; we always have leftovers.)

1/2 cup fresh or frozen corn kernels
1 teaspoon extra-virgin olive oil
1 cup cooked quinoa
1/2 cup cooked brown or wild rice
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped, seeded cucumber
2 tablespoons thinly sliced green onion
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh jalapeno or serrano chile pepper
1 1/2 teaspoons chopped fresh cilantro
Kosher salt
Freshly ground black pepper

1. Thaw corn, if frozen. Heat a large nonstick skillet over medium-high heat. Add the corn and the 1 teaspoon oil. Cook and stir about 5 minutes or until brown and toasted. Transfer to a large bowl. Add the quinoa, rice, black beans, bell peppers, cucumber, green onion, lime juice, the 1 tablespoon oil, jalapeno, and cilantro. Mix well; season to taste with kosher salt and black pepper.

Nutrition Facts per serving: 174 cal., 6 g total fat (1 g. sat), 0 mg chol., 154 mg sodium, 28 g carb., 4 g fiber, 6 g protein

*Note: To cook quinoa, in a small saucepan add 1/3 cup quinoa to 2/3 cup boiling water. Cover and simmer about 20 minutes ro until quinoa is tender and water is absorbed.