Quinoa Salad Recipe

by Matt
(NYC)

Ok, there are not enough words to describe how good this quinoa salad recipe is. In fact, I won't even try to think of worthy adjectives. Just know this: Since I first tasted this a couple of weeks ago, I have made it three times. It is so good and hearty and chewy and satisfying and healthy...

Quinoa is a very nutritious grain that grows in the Andes mountains. This delicious, lively salad combines quinoa with black beans, corn, tomatoes and red onion.

This quinoa salad recipe takes two staples of American Southwest cooking — black beans and corn — and pairs it with cumin-infused, spicy lime vinaigrette.

Served with grilled chicken or pork, this would make a tasty and easy summer meal, not to mention a great take-along to your next BBQ.

*As a note, quinoa can be found at most grocery stores and health food stores near the other grains.


Quinoa Salad Recipe

Ingredients:

1 1/2 dry quinoa

1/3 cup finely diced red onion

1 can low-sodium black beans, drained and rinsed

1 cup fresh or frozen sweet corn kernels, thawed

1 cup grape tomatoes sliced in half

2 oz low-fat feta cheese, crumbled (optional)

Optional Protein Booster: 2 cups diced or shredded cooked chicken breast


Vinaigrette for Quinoa Salad

2 TBS olive, walnut or avocado oil

3 TBS lime juice (the juice of about two limes) or 3 packets True Lime crystallized lime (reconstituted in 3 TBS water)

2 TBS water

1 fresh garlic clove, minced or 1 tsp jarred minced garlic

1 TBS cumin

1 tsp Epazote (Optional)

1 tsp dried Mexican or Greek oregano

1 tsp chili powder, Ancho Chili Powder or Chipotle Powder

1 tsp sea salt

Fresh ground pepper to taste


Directions:

Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). Remove from heat, let cool and fluff with a a fork.


While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.

In a very large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn, tomatoes and chicken breast and feta cheese, if using).

Pour vinaigrette over the salad, and mix until well combined.

Serve as an entree or as a side salad with a main course.

Chill leftovers for quick lunches and dinners later in the week.


Quinoa Salad Nutrition Facts:

Eight servings (2 cups per serving) - Includes chicken breast and feta

Amount Per Serving:

Calories: 387

Total Fat: 9.0 g

Saturated Fat: 1.4 g

Polyunsaturated Fat: 0.8 g

Monounsaturated Fat: 3.0 g

Cholesterol: 36.7 mg

Sodium: 146.4 mg

Potassium: 469.2 mg

Total Carbohydrate: 51.5 g

Dietary Fiber: 8.4 g

Sugars: 4.2 g

Protein: 26.6 g


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*


Original Quinoa Salad Recipe