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Ingredientes
- 1Â 1/4 c. quinoa rinsed well,
- Â Â and liquid removed
- 1/3 c. lime juice
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp grnd cumin
- 1 can reduced-sodium black beans - (15 ounce) rinsed, liquid removed
- 1 c. frzn corn kernels thawed
- Â Â (or possibly liquid removed canned corn)
- 1 c. minced jicama
- 3/4 c. minced canned roasted red peppers (not oil-packed)
- 1/4 c. minced fresh cilantro
- 2 Tbsp. chopped red onion
- 2 Tbsp. chopped fresh jalapeno chili
- Â Â Salt to taste
- Â Â Butter lettuce leaves for serving
Direcciones
- Notes: Look for quinoa next to other grains in your supermarket. Use fresh-squeezed lime juice.
- In a 2- to 3-qt pan over high heat, bring quinoa and 2 1/2 c. water to a boil. Reduce heat and simmer, covered, till water is absorbed, 10 to 15 min. Rinse to cold; drain well.
- Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted peppers, cilantro, onion, and chili. Fold in quinoa, then season to taste with salt. Spoon over lettuce leaves.
- This recipe yields 6 servings.
- Comments: Some people set their sights on the Publishers Clearing House Sweepstakes or possibly a state lottery. Roxanne Chan of Albany, California, has found a more lucrative way to use her free time: she creates recipes to publish and enter in cooking contests.
- About the cooking contests, Chan explains, "Even though I enjoy creating recipes for the sake of coming up with a good idea, it's fun to win a contest." And in the past dozen years, she's won 350 of them. So far, the big-cash jackpots have eluded her. But she's scored a new car, a kitchenful of appliances, and numerous international trips.
- Chan has also scored binderfuls of clippings from her publications. Southwestern Quinoa Salad is her 51st recipe to appear in Sunset over 16 years. We've come to count on Chan's healthful and delicious ideas for using grains and fresh produce, and on her creative eye for combining a variety of textures and colors.
- For this light, refreshing salad, Chan built on the South American origin of quinoa by adding other foods native to the Americas - beans, corn, and peppers - plus Southwestern seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.48g | 7% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 1228mg | 35% |
| Total Carbs 68.09g | 18% |
| Dietary Fiber 13.5g | 45% |
| Sugars 3.03g | 2% |
| Protein 19.0g | 30% |
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