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
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.