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Southwestern Quinoa Salad





Yields
Makes 6 servings

This salad builds on quinoa's South American origins by adding other ingredients native to the Americas—beans, corn, and peppers—plus Southwestern seasonings. Look for quinoa next to other grains in your supermarket.

 1 1/4 cups quinoa, rinsed well and drained
 1/3 cup lime juice
 1 tablespoon olive oil
 1/2 teaspoon ground cumin
 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
 1 cup frozen corn kernels, thawed, or drained canned corn
 1 cup chopped jicama
 3/4 cup chopped canned roasted red peppers (not oil-packed)
 1/4 cup chopped fresh cilantro
 2 tablespoons minced red onion
 2 tablespoons minced fresh jalapeño chili
  Salt
  Butter lettuce leaves
Step 1
1

In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.

Step 2
2

Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 237Calories from Fat 17
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 190mg8%
Total Carbohydrate 44g15%

Dietary Fiber 9.2g37%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.