This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.
Recipe information
Yield
Serves 4; 1 1/2 cups per serving
Ingredients
Preparation
Step 1
In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.
Step 2
Stir in the corn. Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender. Remove from the heat. Set aside.
Step 3
In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
Step 4
In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.
Step 5
Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
Cook’s Tip on Quinoa
Step 6
Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.
Nutrition Information
Step 7
(Per serving)
Step 8
Calories: 277
Step 9
Total fat: 4.5g
Step 10
Saturated: 1.0g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 1.5g
Step 13
Monounsaturated: 1.5g
Step 14
Cholesterol: 66mg
Step 15
Sodium: 91mg
Step 16
Carbohydrates: 28g
Step 17
Fiber: 4g
Step 18
Sugars: 5g
Step 19
Protein: 31g
Step 20
Calcium: 38mg
Step 21
Potassium: 732mg
Dietary Exchanges
Step 22
1 1/2 starch
Step 23
1 vegetable
Step 24
3 very lean meat
