Mexican Quinoa and Chicken Salad

1. 1

   In a medium saucepan, combine the quinoa and 1 cup water.

2. 2

   Bring to a boil, covered, over medium-high heat.

3. 3

   Reduce the heat and simmer, still covered, for 12 minutes.

4. 4

   Stir in the corn.

5. 5

   Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender.

6. 6

   Remove from the heat.

7. 7

   Set aside.

8. 8

   In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water.

9. 9

   Set aside.

10. 10

    In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeno.

11. 11

    Add the quinoa mixture, tossing to combine.

12. 12

    Drizzle with the lime juice mixture, tossing to combine.

13. 13

    Place the lettuce leaves on plates.

14. 14

    Spoon the salad onto the lettuce.

15. 15

    Mildly flavored and high in protein, quinoa is nutritious and cooks quickly.

16. 16

    Try it in place of rice or couscous in recipes or as a side dish.

17. 17

    Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance.

18. 18

    If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.

19. 19

    (Per serving)

20. 20

    Calories: 277

21. 21

    Total fat: 4.5g

22. 22

    Saturated: 1.0g

23. 23

    Trans: 0.0g

24. 24

    Polyunsaturated: 1.5g

25. 25

    Monounsaturated: 1.5g

26. 26

    Cholesterol: 66mg

27. 27

    Sodium: 91mg

28. 28

    Carbohydrates: 28g

29. 29

    Fiber: 4g

30. 30

    Sugars: 5g

31. 31

    Protein: 31g

32. 32

    Calcium: 38mg

33. 33

    Potassium: 732mg

34. 34

    1 1/2 starch

35. 35

    1 vegetable

36. 36

    3 very lean meat

* Per serving · 4 servings · Values may vary.