Yield
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.

How to Make It

Step 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

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.

Ratings & Reviews

karenfar's Review

karenfar
May 09, 2011
This was a little chilled when served and would be better at room temperature. I like that it has all the vegetables in it. A great accompaniment for any summer fish or meat dinner. It could use a little more spice.