Name: Southwestern Quinoa Salad
Prep time: 30 min
Cook time: 15 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1 cup quinoa; 1 tablespoon butter; 2 cups chicken broth; ½ cup diced green bell pepper; ½ cup diced red onion; 1 cup corn; 1 (15 ounce) can black beans, drained; ¼ cup chopped cilantro; 1 large tomato, diced; ½ cup fresh lime juice, or to taste; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 tablespoon adobo seasoning; ½ cup feta cheese; salt and black pepper to taste

Directions

Step 1

Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

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Step 2

Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts

Per Serving:

195 calories; protein 6.3g; carbohydrates 22.1g; fat 9.8g; cholesterol 17.8mg; sodium 196.7mg. Full Nutrition

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Ingredients

Directions

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