*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was very yummy especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro added a chopped jalapeno used fresh cooked corn off the cobb mixed in a bowl set aside. Then made a dressing with the lime juice vinegar olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it loved it.
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese but added in a fresh jalapeno to my sautee mix. Finally I made a wrap with the quinoa salad- a warm whole wheat tortilla with some pepper jack cheese and avocado. A great lunch!
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously it made quite an impression on him which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe FANTASTIC!
All I could taste was the lime and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that the quinoa grain is so small that I thought it didn't stay nice and separated... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.