Looking for something deliciously different (but healthy) for your next back yard BBQ or picnic?  Look no further!  Quinoa (pronounced KEEN-WAH) is a grain from Peru that's higher in protein and fiber than pasta or rice AND is gluten-free to boot!  It cooks up similar to rice and has a subtle nutty flavor and mildly crunchy texture.  If you're plumb out of lime juice, you can substitute lemon juice.  Not an onion fan? Leave ˜em out. I highly recommend the cilantro finish. Ingredients: 1 ½ cups dry quinoa1 ½ cups canned black beans (drained & rinsed)1 ½ Tbsp. red wine vinegar1 ½ cups cooked corn (or thawed frozen corn)¾ cup finely chopped green or red bell pepper1/4 onion red onion, chopped½ cup finely chopped cilantroDressing:Juice from 2 fresh limes or 5 ½ Tbsp. bottle lime juice1 tsp. salt1 ½ tsp. ground cumin1/3 cup olive or canola oilDirections:

1. Wash quinoa in a bowl until water runs clear.
2. Cook quinoa according to directions (2 cups water to 1 cup quinoa)
3. While quinoa is cooking, in a small bowl, toss beans with vinegar, salt and pepper to taste.
4. Transfer quinoa to a large bowl and cool.  Add beans, corn, bell peppers, jalapenos and cilantro and toss well.

For Dressing:

1. In a small bowl, whisk together lime juice, salt and cumin and add oil.  Continue to whisk together until well blended.
2. Drizzle dressing over salad and toss well.  Add salt and pepper to taste.
3. Salad can be made ahead of time and keeps for ~1 week.

Makes 8 servings.  Nutrition information per serving:  386 calories, 12 grams fat, 56 grams carbohydrate, 16 grams protein, 10.5 grams fiber, 0 mg cholesterol, 300 mg sodium.