his fun, gluten-free salad packs in vegetables and low-glycemic starches. Quinoa is an intact whole grain that is a great blood sugar controlling substitute for bread, pasta, rice and potatoes. Serve this as a vegetarian main course or a side dish.

Ingredients:

• 2 tablespoons Fage total 0% plain Greek yogurt
• 1 tablespoon Napa Valley organic olive oil
• 1 teaspoon lime zest (optional)
• 2 tablespoons fresh lime juice (from 1-2 medium limes)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/3 cups water
• 1 cup Tru Roots organic quinoa, rinsed and drained thoroughly in a mesh strainer under cold running water
• 1 12-ounce package Nature Sweet cherry tomatoes, quartered
• 1 1/3 cup C&W early harvest supersweet petite corn, soaked in 2 cups hot water for 3 minutes, drained
• 4-5 green onions, thinly sliced
• ¼ cup chopped cilantro leaves
• 1 15-ounce can Westbrae Organic black beans, drained
• ½ medium avocado, diced small
• 2 tablespoons SunMaid zante currants

Instructions:


1. Combine yogurt, olive oil, lime zest, lime juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl and refrigerate while you prepare other ingredients.

2. Bring water to a boil in a medium pot with a lid and add quinoa and remaining ¼ teaspoon salt. Return to a boil, cover and reduce heat to low; cook until spiral tails sprout from the grains, about 15 minutes. Fluff quinoa with a fork and transfer to a large serving bowl. Cool slightly in the refrigerator. Toss with the dressing and allow to stand two minutes. Toss quinoa with remaining ingredients, including ¼ teaspoon pepper. Serve at room temperature or cold.