Centegra Healthy Living Institute
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Santa Fe-Style Quinoa Salad

Not only is quinoa gluten free, it is also a complete protein. Swap out your rice for a serving of quinoa!

  • 1 ½ cups water
  • ½ cup mild or medium picante sauce
  • 1 cup quinoa, rinsed
  • ½ tsp cumin
  • ¼ tsp salt
  • Black pepper to taste
  • 15 oz can black beans, rinsed
  • 1 ½ cup fresh or frozen corn, cooked & cooled
  • 1 cup cherry tomatoes, halved
  • 4 scallions, thinly sliced
  • 1 jalapeno pepper, seeded & finely chopped
  • 1 avocado, cut into chunks
  • 1 Tbsp canola oil

In a medium saucepan over high heat, combine water, picante sauce, quinoa, cumin, salt, & pepper. Bring to a boil, then reduce heat to medium. Cover & cook until liquid is absorbed, about 15-20 min.

Remove from heat & let stand 5 min. Uncover & toss with fork. Transfer to a large bowl & let cool slightly.

Add remaining ingredients to quinoa, tossing well. Serve slightly warm or let cool to room temperature.

Alternatively, cover & refrigerate for up to 2 days and serve chilled (add avocado just before ready to serve).

Nutrition: (8 servings): 238 calories; 6.4 gm fat; 0.7 gm saturated fat; 255 mg sodium; 8 gm fiber; 9 gm protein; 19% Vitamin A; 17% Vitamin C; 19% Calcium

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