Southwestern Quinoa Salad
Qty Measure Ingredient------------------------------------------------------------
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
3/4 cup chopped roasted red peppers
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh jalapeno or green chili
Salt
Butter lettuce leaves
Instructions:
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, roasted peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.
Serves: 6
Prep Time: 30
Cook Time: 15
Total Time: 30
Calories: 237
Cholesterol: 0 mg
Fat: 46 g
Saturated Fat: .5 g
% Calories From Fat: 41 %
Protein: 8.7 g
Carbohydrates: 44 g
Sodium: 190 mg
Fiber: 9.2 g
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