| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 5 | T | Olive oil |
| 1/2 | c | Quinoa, rinsed in cold water |
| and drained | ||
| 1 | c | Chicken or vegetable broth |
| 1/4 | t | Ground cumin |
| 1/4 | t | Salt |
| 2 | T | Lime juice |
| 1/8 | t | Ground black pepper |
| 1 | c | Cooked or canned black |
| beans drained | ||
| 1 | c | Whole-kernel corn |
| 1 | Ripe tomato, peeled seeded | |
| and diced about 1 cup | ||
| 1 | Sweet red pepper, seeded and | |
| chopped about 1/2 cup | ||
| 2 | Green onions, finely | |
| chopped about 1/4 cup | ||
| 3 | T | Chopped cilantro leaves |
| 2 | T | Chopped fresh parsley leaves |
| 2 | c | Mixed salad greens |
INSTRUCTIONS
In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 595.4mg
Potassium: 818.9mg
Carbohydrates: 40g
Fiber: 12.8g
Sugar: 4.7g
Protein: 9.7g