Southwestern Quinoa Salad with Chili-Lime Dressing

Serve this colorful, high-fiber, low-sodium salad as a flavor-packed side dish to any grilled meats or by itself as a satisfying lunch. (from www.janetandgreta.com)


Makes 6 servingsPer serving (1 cup): 243 calories, 7.4 g total fat (0.7 g saturated fat), 6 g protein, 38 g carbohydrate, 7.2 g fibre, 0 mg cholesterol, 182 mg sodium



Ingredients

Salad:

• 1 cup uncooked quinoa, rinsed
• 1 ¾ cups reduced-sodium vegetable broth
• 1 cup quartered grape tomatoes
• 1 cup no-salt-added canned black beans, drained and rinsed
• 1 cup whole-kernel corn
• 1 cup diced orange bell pepper
• ½ cup chopped green onions (with white parts)
• 1 small jalapeno pepper, very finely minced
• 2 to 3 tbsp minced fresh cilantro

Dressing:

• 3 tbsp freshly squeezed lime juice
• 2 tbsp olive oil or avocado oil
• 2 tsp honey
• ½ tsp each ground cumin and chili powder
• ¼ tsp freshly ground black pepper

DirectionsCombine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.

Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.

In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours before serving.

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