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Mexican Quinoa Salad

Source of Recipe

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Mexican Quinoa Salad

Bettycrocker.com
Prep Time 15 min - Total Time 15 min
Servings 4

Blogger Angie McGowan of Eclectic Recipes shares a quick and easy Mexican-inspired quinoa salad recipe.

Ingredients:
1 cup quinoa
2 cups water
1 cup vacuum-packed whole kernel corn with red and green peppers, drained
1/2 cup diced tomatoes
1/2 cup chopped red onion
1/2 cup coarsely chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon ground cumin
4 cups spring mix baby salad greens

Directions:
• 1 In 1-quart saucepan, heat quinoa and water to boiling. Reduce heat to simmer. Cover tightly; simmer 7 to 10 minutes or until all liquid is absorbed. (Quinoa is done when grains are translucent with opaque edges.)

• 2 Meanwhile, in large bowl, gently mix corn, tomatoes, onion, cilantro, lime juice and cumin.

• 3 Stir cooked quinoa into salad. To serve, line each serving plate with 1 cup salad greens. Top with quinoa salad.

1/4 of recipe equals: Calories 230 (Calories from Fat 30); Total Fat 3-1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 43g; Dietary Fiber 5g; Sugars 5g; Protein 8g ++++ Exchanges: 2-1/2 Starch; 1 Vegetable; ++++ Carbohydrate Choice: 3