Quinoa Party Salad

Reposted from CleanEatingMag.com

By Mellissa Solin

First Line Therapy Servings:

1/4 Recipe: 1 Grain, 3/4 Oil (0.75), 1/2 Legume (0.5), 1 1/4 Category 1 Vegetables (1.25)

Serves: 8
Hands-on time: 10 minutes
Total time: 20 minutes

INGREDIENTS:

• 2 cups quinoa
• 1/4 cup olive oil
• Juice 1 lime
• 1 tbsp ground cumin
• Pinch red pepper flakes
• (Omitted from First Line Therapy Version) 3 cups frozen corn kernels, thawed
• 1 15-oz BPA-free can black beans, rinsed
• 1 medium red bell pepper, chopped
• 1 medium orange bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 cup fresh cilantro, chopped
• Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

1. In a fine-mesh strainer, rinse quinoa thoroughly; drain well. In a medium saucepan, bring 4 cups water to a boil. Add quinoa, cover and reduce to a simmer. Cook for 10 to 15 minutes until water is absorbed. Let cool.
2. Meanwhile, prepare dressing: In a small bowl, whisk oil, lime juice, cumin and pepper flakes until combined. Set aside.
3. In a large bowl, combine corn (omitted from First Line Therapy version), beans, bell peppers, jalapeño and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and black pepper and mix well. Serve cold or at room temperature.

Nutrients per serving: Calories: 364, Total Fat: 10.5 g, Sat. Fat: 1 g, Carbs: 56 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Fiber: 10 g, Sugars: 3 g, Protein: 14 g, Sodium: 46 mg, Cholesterol: 0 mg