Quinoa and Black Beans

A flowering plant in the amaranthus family, quinoa is a pseudograin that is grown for it seeds.  After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free.  Quinoa originated in the Andes mountains of northwestern South America.

Vegetable Garden Salsa


  • 6 medium tomatoes, finely chopped

  • 3/4 cup finely chopped green pepper

  • 1/2 cup finely chopped onion

  • 1/2 cup thinly sliced green onions

  • 6 garlic cloves, minced

  • 2 teaspoons cider vinegar

  • 2 teaspoons lemon juice

  • 2 teaspoons olive oil

  • 1 to 2 teaspoons minced jalapeno pepper

  • 1 to 2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1/4 to 1/2 teaspoon cayenne pepper

  • Tortilla chips


In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.

Grilled Sausage with Potatoes and Green Beans


  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound red potatoes, quartered
  • 1 large onion, sliced
  • 1 pound smoked sausage, cut into 1 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1/3 cup water


  1. Preheat an outdoor grill for high heat.
  2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
  3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.