
Southwestern Quinoa Salad

Nutrition :
287 calories,
5 stars -
based on 367 reviews
Yield : 8 servings
Ingredients
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1 cup quinoa1 tablespoon butter2 cups chicken broth½ cup diced green bell pepper½ cup diced red onion1 cup corn1 (15 ounce) can black beans, drained¼ cup chopped cilantro1 large tomato, diced½ cup fresh lime juice, or to taste2 tablespoons red wine vinegar2 tablespoons olive oil1 tablespoon adobo seasoning½ cup feta cheesesalt and black pepper to taste
Directions
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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.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.
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