Fiesta Quinoa Salad
- Place quinoa in a fine mesh strainer. Rinse under cold running water; drain. In a medium saucepan bring 2-1/2 cups water to boiling. Add quinoa. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Drain in the fine mesh strainer. Rinse with cold water; drain again. Place in a large bowl.
- Add beans, jicama, sweet pepper, onion, jalapeno, and cilantro to bowl. For dressing, in a small bowl stir together the oil, lime peel, lime juice, salt, and cumin. Add to vegetable mixture. Toss to coat. Cover and chill for 2 to 24 hours. Makes 4 main-dish servings or 8 side-dish servings.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Fiesta Quinoa Salad)
- Per serving:
- 406 kcal cal.,
- 17 g fat
- (2 g sat. fat,
- 858 mg sodium,
- 57 g carb.,
- 9 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet