6 to 8 servings
"Quinoa, a grain, was a major agricultural commodity of the Aztec and Inka. It is highly nutritious, very tasty and easy to prepare. Try using quinoa as an alternative to starch. Quinoa can be served hot with butter or nut oil and your favorite flavorings as an accompaniment to any meal. This salad is particularly good when sandwiched in lettuce leaves."
2 cups quinoa, rinsed and drained
1 large tomato, seeded and finely chopped
1 small red bell pepper, seeded and finely chopped
1/2 cup fresh corn kernels or canned white hominy, drained and rinsed
1/2 cup coarsely chopped cilantro
1/4 cup minced fresh mint
1 teaspoon minced garlic
3 tablespoons corn oil
3 tablespoons sherry vinegar
Juice of 1 lime
1/4 teaspoon sea or kosher salt
1/4 teaspoon freshly ground black pepper
Bring a large saucepan of water to a boil over high heat and add the quinoa. Return to a boil, then decrease the heat to medium and simmer for about 10 minutes. The quinoa is cooked when all of the grains appear translucent. Drain the quinoa through a fine-mesh strainer, transfer to a baking sheet and spread out with a fork. Allow to cool completely.
Transfer the quinoa to a bowl and add the tomato, bell pepper, corn, cilantro, mint, garlic, oil, vinegar, lime juice, salt and pepper. Toss well and serve immediately.
Per serving (based on 8): 223 calories, 6 gm protein, 34 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 85 mg sodium, 3 gm dietary fiber