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.
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
- 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.
- 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.