MEXICAN QUINOA AND CHICKEN SALAD

Mexican Quinoa and Chicken Salad image

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 15

1/2 cup uncooked prerinsed quinoa
1 cup water and 2 tablespoons water, divided use
1 cup fresh or frozen corn, thawed if frozen
1/3 cup fresh lime juice
2 tablespoons snipped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon honey
1 pound boneless, skinless chicken breasts, cooked without salt, all visible fat discarded, cubed
1 medium red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
2 medium green onions, sliced
1 medium fresh jalapeño, seeds and ribs discarded, diced
4 large lettuce leaves

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