Quinoa Salad

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Quinoa Salad

Yield: 6 to 8 servings.

 

2 cups quinoa, rinsed and drained

1 large tomato, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

1/2 cup fresh corn kernels or canned white hominy, drained and rinsed

1/2 cup coarsely chopped cilantro

1/4 cup minced fresh mint

1 teaspoon minced garlic

3 tablespoons corn oil

3 tablespoons (sherry vinegar) lemon juice

Juice of 1 lime

1/4 teaspoon sea or kosher salt

1/4 teaspoon freshly ground black pepper

 

Bring a large saucepan of water to a boil over high heat; add the

quinoa. Return to a boil, then lower the heat to medium and simmer

for about 10 minutes. The quinoa is cooked when all of the grains

appear translucent.

 

Drain the quinoa through a fine-mesh strainer, transfer to a baking

sheet and spread out with a fork. Let cool completely.

 

Transfer the quinoa to a bowl. Add tomato, bell pepper, corn,

cilantro, mint, garlic, oil, vinegar, lime juice, salt and pepper.

Toss well; serve immediately.

 

PER SERVING (based on 8 servings): 223 calories; 8g fat (32 percent

calories from fat); 1g saturated fat; no cholesterol; 6g protein; 34g

carbohydrate; 3g fiber; 85mg sodium.

 

Adapted from " Foods of the Americas: Native Recipes and Traditions, "

by Fernando and Marlene Divina (Ten Speed Press).