Quinoa Salad

Quinoa Salad

The star of this light and fresh salad: GOYA® Quinoa, a small seed from the Andes with big nutritional benefits: filled with calcium, iron and potassium, quinoa is also known to be one of the best sources of protein from a plant. Here, the light nutty taste of quinoa is enlivened with lemon juice, jalapeño peppers and a handful of herbs and spices.

Makes 10 Servings
(about ½ cup salad each)

Prep time: 10 min.

Total time: 30 min.
Ingredients:

1          packet GOYA® Cubitos Chicken Bouillon

1          cup GOYA® Quinoa, rinsed and drained

¼         cup GOYA® Lemon Juice

¼         cup GOYA® Extra Virgin Olive Oil

½         cup finely sliced scallions

1          medium tomato, seeded and finely chopped (about ½ cup)

2          tbsp. GOYA® Sazonador Total

2          GOYA® Pickled Jalapeños, seeded and finely chopped (about 1 tbsp.)

1          tbsp. finely chopped fresh cilantro

Directions:

  1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.
  2. In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, sazonador, jalapeños and cilantro until combined.

Tip from La Cocina GOYA®: Dress up your Quinoa Salad

For a healthy, satisfying main course, adorn this quinoa salad with grilled shrimp or chicken.

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