This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.

　　

Ingredients

Serves 4; 1 1/2 cups per serving

　　1/2 cup uncooked prerinsed quinoa

　　1 cup water and 2 tablespoons water, divided use

　　1 cup fresh or frozen corn, thawed if frozen

　　1/3 cup fresh lime juice

　　2 tablespoons snipped fresh cilantro

　　1 teaspoon olive oil

　　1/2 teaspoon ground cumin

　　1/4 teaspoon pepper

　　1/4 teaspoon honey

　　1 pound boneless, skinless chicken breasts, cooked without salt, all visible fat discarded, cubed

　　1 medium red bell pepper, finely chopped

　　1/2 cup grape tomatoes, halved

　　2 medium green onions, sliced

　　1 medium fresh jalapeño, seeds and ribs discarded, diced

　　4 large lettuce leaves

　　

Step 1

In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.

　　

Step 2

Stir in the corn. 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. Remove from the heat. Set aside.

　　

Step 3

In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.

　　

Step 4

In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.

　　

Step 5

Place the lettuce leaves on plates. Spoon the salad onto the lettuce.

　　

Cook’s Tip on Quinoa

Step 6

Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. 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.

　　

Nutrition Information

Step 7

(Per serving)

　　

Step 8

Calories: 277

　　

Step 9

Total fat: 4.5g

　　

Step 10

Saturated: 1.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.5g

　　

Step 13

Monounsaturated: 1.5g

　　

Step 14

Cholesterol: 66mg

　　

Step 15

Sodium: 91mg

　　

Step 16

Carbohydrates: 28g

　　

Step 17

Fiber: 4g

　　

Step 18

Sugars: 5g

　　

Step 19

Protein: 31g

　　

Step 20

Calcium: 38mg

　　

Step 21

Potassium: 732mg

　　

Dietary Exchanges

Step 22

1 1/2 starch

　　

Step 23

1 vegetable

　　

Step 24

3 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition