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
Butter lettuce leaves
How to Make It
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.
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.