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Southwestern Quinoa Salad





Yields
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.

 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
Step 1
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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories237
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 190mg9%
Total Carbohydrate 44g16%

Dietary Fiber 9.2g33%
Protein 8.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.