Publisher Photo
Publisher Photo
This refreshing salad combines the sweetness of raisins and jicama with super-healthy quinoa. The salad comes from Sonya Fox of Peyton, Colorado.
Recommended: 20 Quinoa Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 medium jicama, peeled and chopped
  • 1 celery rib, chopped
  • 1/2 cup raisins
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Directions

In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Let stand for 10 minutes.
In a large bowl, combine the quinoa, jicama, celery and raisins. In a small bowl, whisk the oil, lemon juice, salt and cinnamon. Pour over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Salad in Light & Tasty February/March 2008, p25

Nutritional Facts

3/4 cup: 185 calories, 6g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 medium jicama, peeled and chopped
  • 1 celery rib, chopped
  • 1/2 cup raisins
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  1. In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Let stand for 10 minutes.
  2. In a large bowl, combine the quinoa, jicama, celery and raisins. In a small bowl, whisk the oil, lemon juice, salt and cinnamon. Pour over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa Salad in Light & Tasty February/March 2008, p25

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