Mexican Quinoa and Chicken Salad

• 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 jalapeno, seeds and ribs discarded, diced
• 4 large lettuce leaves

1. In a medium saucepan, combine the quinoa and 1 cup water.
2. Bring to a boil, covered, over medium-high heat.
3. Reduce the heat and simmer, still covered, for 12 minutes.
4. Stir in the corn.
5. 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.
6. Remove from the heat.
7. Set aside.
8. In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water.
9. Set aside.
10. In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeno.
11. Add the quinoa mixture, tossing to combine.
12. Drizzle with the lime juice mixture, tossing to combine.
13. Place the lettuce leaves on plates.
14. Spoon the salad onto the lettuce.
15. Mildly flavored and high in protein, quinoa is nutritious and cooks quickly.
16. Try it in place of rice or couscous in recipes or as a side dish.
17. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance.
18. 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.
19. (Per serving)
20. Calories: 277
21. Total fat: 4.5g
22. Saturated: 1.0g
23. Trans: 0.0g
24. Polyunsaturated: 1.5g
25. Monounsaturated: 1.5g
26. Cholesterol: 66mg
27. Sodium: 91mg
28. Carbohydrates: 28g
29. Fiber: 4g
30. Sugars: 5g
31. Protein: 31g
32. Calcium: 38mg
33. Potassium: 732mg
34. 1 1/2 starch
35. 1 vegetable
36. 3 very lean meat

quinoa, water, corn, lime juice, fresh cilantro, olive oil, ground cumin, pepper, honey, chicken breasts, red bell pepper, grape tomatoes, green onions, fresh jalapeno, lettuce leaves

Taken from www.epicurious.com/recipes/food/views/mexican-quinoa-and-chicken-salad-391992 (may not work)