What's in the kitchen: lunch for school and living adults

Red quinoa salad with black beans and avocado

Makes 6 servings

Lily Siebert shows this healthy recipe for kids cooking classes in the Merc Co-op in Lawrence, Kansas to take. Also packages for lunch.

INGREDIENTS

For the salad:

1 Cup red quinoa

2 Cups of water

Center Cup finely chopped red onion

02:11 Cups cooked black beans, rinsed and drained

1 fresh avocado, chopped into pieces

Quarter Cup chopped cilantro

For the vinaigrette:

2 Tablespoons freshly squeezed lemon juice

2 Sample tablespoons light oil, such as safflower, canola or soybean oil

4.3 Tsp salt

Center Teaspoon ground cumin

NOTES

Rinse the quinoa, then put water in a pot with 2 cups and bring to a boil.

Reduce heat, cover and cook until the water (about 15 minutes) absorbed. The red quinoa is cooked when the grain appears soft and translucent. The ring of the seed will be visible along the outer edge of the grain. Cool to room temperature.

While quinoa is cooking, combine dressing ingredients. Mix the cooked quinoa with onion, black beans, avocado and cilantro.

Add and stir until dressing is evenly distributed. Serve at room temperature.

Per serving: 267 calories (38 percent from fat), 12 g total fat (1 g saturated fat), no cholesterol, 34 g carbohydrates, 9 g protein, 279 mg sodium, 7 g fiber.