Quinoa Pilaf we made in one of my classes at Conscious Gourmet. It has organic quinoa, carrots, celery, peppers, shallots, and green peas. At home, I decided to add even more color to this already colorful dish by making half regular quinoa and half Inca Red quinoa. The other ingredients I used were the same. I served it with thick and creamy black beans and garnished both with chopped cilantro. In Yucatan, they would call the way I made the beans k'abax -they are half pureed and half whole. The salad has tomatoes and cucumbers with a vinaigrette containing fresh dill, lemon, balsamic vinegar and olive oil.