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Warm Quinoa Salad with Water Chestnuts

by ADMIN on JULY 13, 2011

Quinoa, a protein-packed grain, can be enjoy warm, cold, savory or sweet. So versatile! This rendition includes the crunch of water chestnuts, the tenderness of of lima beans, and a nice acidic kick from spicy V8.

Nutrition TidBit

Lima beans. This is a bean that has gotten the short end of the stick when it comes to legumes. Mention limas and the response may be a scrunched up ‘ew’ face. But I firmly believe that lima beans are overlooked and misunderstood.

Limas, also called Butter Beans, have a thinner skin than most other legumes.

Did you know: Lima beans are a good source of molybdenum, which is component of the enzyme sulfite oxidase, the chemical responsible for detoxifying sulfites. Sulfites area preservative used in deli meats, wine (also naturally occuring in some wines), and some dried fruits. People who are sensitive to sulfites would benefit from eating foods high in molybdenum to help break down sulfites and prevent adverse reactions.

1/2 cup cooked lima beans has: 88 calories, 5 grams fiber (!), 5 grams protein, 86% recommended Daily Value molybdenum, 28% DV manganese, 18% DV vitamin C. Warm Quinoa Salad with Water Chestnuts Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4 Whether warm, cold, savory or sweet, quinoa is a delicious and versatile addition to your diet. This recipe combines crunchy water chestnuts, tender lima beans, and spicy V8 for kicks.


  • ½ cup quinoa

  • ½ cup water

  • 1 small spicy V8 (about 5.5 ounces)

  • 1 (8 oz) can whole water chestnuts, drained and chopped

  • 1 (8 oz) can lima beans, drained and rinsed

  • 1 garlic clove, minced

  • Juice of ½ a lime

  • 1 Tbsp olive oil

  • 2 dashes hot sauce, such as tabasco


  1. Add water, spicy V8, and quinoa into a small pot. Bring to a boil and cook for 5 minutes. Then remove from heat, cover, and let sit for 15 minutes or until all the liquid is absorbed.

  2. Meanwhile, whisk together minced garlic, lime juice, hot sauce, and olive oil.

  3. Place quinoa back on the stove at medium heat and add lime mixture, stirring constantly until most of the liquid is absorbed.

  4. Mix in water chestnut and lima beans.

  5. Serve!


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