MEXICAN QUINOA SALAD

Mexican Quinoa Salad image

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

Provided by Angie McGowan

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.)
Meanwhile, in large bowl, gently mix corn, tomatoes, onion, cilantro, lime juice and cumin.
Stir cooked quinoa into salad. To serve, line each serving plate with 1 cup salad greens. Top with quinoa salad.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 5 g, TransFat 0 g

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