Southwestern Quinoa Salad

Note: For this light, refreshing salad, Roxanne Chan built on the South American origin of quinoa by adding other foods native to the Americas--beans, corn, and peppers--plus Southwestern seasonings. Look for quinoa next to other grains in your supermarket. Use fresh-squeezed lime juice.

Yield: Makes 6 servings

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.

Nutritional Information

Calories:

237 (17% from fat)

Protein:

8.7g

Fat:

4.6g (sat 0.5)

Carbohydrate:

44g

Fiber:

9.2g

Sodium:

190mg

Cholesterol:

0.0mg