Southwestern Quinoa Salad

recipe
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.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 237
Caloriesfromfat 17 %
Protein 8.7 g
Fat 4.6 g
Satfat 0.5 g
Carbohydrate 44 g
Fiber 9.2 g
Sodium 190 mg
Cholesterol 0.0 mg

Ingredients

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

Preparation

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.

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.

Roxanne Chan, Albany, California,

Sunset

January 1997
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