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The star of this light, fresh salad is GOYA® Quinoa, a small seed from the Andes with big nutritional benefits. Quinoa has a higher percentage of protein than any grain, and is packed with calcium, iron, vitamins, and amino acids.
In this quinoa salad recipe, the mild, nutty flavor of quinoa is brightened with lemon juice, GOYA® Pickled Jalapeños, fresh tomato, and cilantro. Delicious and nourishing, this salad is also gluten free.
GOYA® Cubitos Chicken Bouillon
GOYA® Quinoa, rinsed and drained
GOYA® Lemon Juice
finely sliced scallions
large tomato, seeded and finely chopped (about ½ cup)
GOYA® Whole Pickled Jalapeño Peppers seeded and finely chopped (about 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 Total, jalapeño and cilantro until combined.
For a nutritious, satisfying main course, adorn this quinoa salad with grilled shrimp or chicken.
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