New Weekly Recipe: Southwestern Quinoa Salad

Southwestern Quinoa Salad

 

This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 8 servings

Ingredients:

• 1 cup uncooked quinoa
• 2 cups fat-free, low-sodium gluten-free chicken broth
• 1 cup fresh or thawed frozen corn
• 1 15 ounce can low-sodium black beans
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped red onion
• 1 jalapeno pepper, finely chopped
• 1/4 cup chopped fresh cilantro
• Juice of 1 large lime or 2 small ones (about 1/4 cup)
• 1 tbsp plus 1 tsp extra virgin olive oil
• 1/2 tsp cumin

Preparation:

Rinse quinoa thoroughly to rid it of its bitter coating.
Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.
Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.
Whisk lime juice, oil, and cumin in a small bowl. Drizzle over quinoa salad, then toss.
Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g