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1
In a medium saucepan, combine the quinoa and 1 cup water.
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2
Bring to a boil, covered, over medium-high heat.
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3
Reduce the heat and simmer, still covered, for 12 minutes.
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4
Stir in the corn.
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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.
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6
Remove from the heat.
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7
Set aside.
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8
In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water.
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9
Set aside.
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10
In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeno.
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11
Add the quinoa mixture, tossing to combine.
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12
Drizzle with the lime juice mixture, tossing to combine.
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13
Place the lettuce leaves on plates.
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14
Spoon the salad onto the lettuce.
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15
Mildly flavored and high in protein, quinoa is nutritious and cooks quickly.
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16
Try it in place of rice or couscous in recipes or as a side dish.
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17
Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance.
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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.
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19
(Per serving)
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20
Calories: 277
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21
Total fat: 4.5g
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22
Saturated: 1.0g
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23
Trans: 0.0g
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24
Polyunsaturated: 1.5g
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25
Monounsaturated: 1.5g
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26
Cholesterol: 66mg
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27
Sodium: 91mg
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28
Carbohydrates: 28g
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29
Fiber: 4g
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30
Sugars: 5g
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31
Protein: 31g
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32
Calcium: 38mg
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33
Potassium: 732mg
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34
1 1/2 starch
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35
1 vegetable
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36
3 very lean meat
