and here is a great salad with quiona---
Southwest Quinoa Salad
1 ¼ cups quinoa, rinsed well and drained
(must be rinsed well!)
1/3 cup lime juice
1 Tabls. Olive oil
½ tsp. ground cumin
1 can 15oz black beans, sodium reduced
1 cup frozen cut corn, thawed, or canned drained
1 cup chopped jicama
3/4 cup roasted red peppers,
not oil packed
¼ cup chopped cilantro
2 Tabls. chopped red onion
2 Tabls. minced fresh jalapeno
Salt
Butter lettuce leaves.
Bring quinoa and 2 ½ cups water to boil, reduce heat cover and simmer 10-15 minutes until water is absorbed. Stir to cool or rinse and drain.
In large bowl combine next ten ingredients. Mix in quinoa and salt to taste.
Spoon over lettuce leaves.
6 servings
Per serving- 237 calories,17%(41 cal.from fat),4.6 gram fat (0.5 sat. fat),8.7 gram protein, 44 gram carb,9.2 gram fiber, 190 mlg. Sodium, 0 choles.
I used a chopped red pepper because it was too pretty to roast and didn’t have a can of roasted. Crunch was nice, but think roasted would add deep flavor.have now used both, like crunch better?
I added a bit more cumin after tasting. Will add coriander next time I think. Used arugala, again, what I had, really good, but I think the butter leaf texture would be lovely.both lettuces good!
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