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.
Sunset JANUARY 1997
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.
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