Quinoa is a powerhouse super food that provides the light but protein-rich base for this cool delicious salad. Topped with a citrus vinaigrette composed of cilantro, lime, and fresh mustard, this quick salad will leave you feeling full without the guilt and empty calories contained in most pasta salads.Yield: 4 servingsIngredients:1 cup quinoa (rinsed and dried on a towel if not pre-rinsed)1½ cups waterSalt and pepper1/2 red bell pepper, stemmed, seeded and chopped fine1/2 jalapeno chile, stemmed, seeded and minced (for spicier salad leave in the seeds)2 Tbsp minced red onion1 Tbsp minced fresh cilantro2 Tbsp lime juice1 Tbsp extra-virgin olive oil2 tsp Dijon mustard1 clove garlic, minced1/2 tsp ground cuminDirections:In a large saucepan over medium heat, toast the quinoa. Stir it often, until it's lightly toasted and aromatic, about 5 minutes. Stir in the water and 1/4 teaspoon salt and bring to a simmer. Reduce heat to low, cover, and continue to simmer until quinoa has absorbed most of the water and is nearly tender, about 12 minutes. In a rimmed baking sheet, spread the quinoa out and set aside until tender and cool, about 20 minutes.When cooled, transfer the quinoa to a large bowl. Stir in the bell pepper, jalapeno, onion and cilantro. In a separate bowl, whisk the lime juice, oil, mustard, garlic and cumin, then pour it over the quinoa tossing to coat. Season with salt and pepper and serve.Prepared super food salad can be refrigerated in an airtight container for up to 2 days; season with salt, pepper and lime juice to taste before serving.Source: America's Test Kitchen Healthy Family CookbookNutrition* (per 3/4 cup serving): 200 calories, 6 grams fat, 1 gram sat fat, 0 mg cholesterol, 30 grams carbs, 6 grams protein, 3 grams fiber, 220 mg sodium*All nutrition information is approximate
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