MiladyB

Santa Fe-Style Quinoa Salad


Ingredients/Directions
Start to finish: 40 minutes, 10 minutes active
1 1/2 cups water
1/2 cup mild or medium picante sauce
1 cup quinoa, rinsed under cold water
1/2 teaspoon cumin
1/4 teaspoon salt
Freshly ground black pepper, to taste
15-ounce can black beans, rinsed and drained
1 1/2 cups fresh or frozen yellow corn kernels, cooked, drained and cooled
1 cup cherry or grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil (I prefer to leave this out)
Lime juice and fresh cilantro, to taste (optional)

In a medium saucepan over high heat, combine the water, picante sauce, quinoa, cumin, salt and pepper. Bring to a boil, then reduce heat to medium, cover and cook until the liquid is absorbed, 15 to 20 minutes.

Remove from the heat and let stand 5 minutes. Uncover and toss with a fork. Transfer to a large bowl and let cool slightly.

Add remaining ingredients to the quinoa, tossing well to combine. Serve slightly warm or let cool to room temperature.

Alternatively, cover and refrigerate for up to 2 days and serve chilled.

Makes 4 servings.
Nutrition information per serving: 357 calories, 15 g protein, 7 g total fat (1 g saturated), 63 g carbohydrates, 0 mg cholesterol, 398 mg sodium, 8 g fiber.

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote