MEXICAN QUINOA AND CHICKEN SALAD

Steps:

• 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.
• 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.
• In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
• 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.
• Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
• Cook's Tip on Quinoa
• 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
• (Per serving)
• Calories: 277
• Total fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 66mg
• Sodium: 91mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 5g
• Protein: 31g
• Calcium: 38mg
• Potassium: 732mg
• Dietary Exchanges
• 1 1/2 starch
• 1 vegetable
• 3 very lean meat