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Southwestern Quinoa Salad

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Delete Me! Do not use.
Prep 30 min Cook 15 min Source: 213638

Ingredients

  • 1 cup quinoa
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red onion
  • 1 cup corn
  • 15 ounces black beans (rinsed and drained)
  • 1/4 cup chopped cilantro
  • 1 large tomato, diced
  • 1/2 cup fresh lime juice, or to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon adobo seasoning
  • 1/2 cup feta cheese
  • salt and black pepper to taste

Directions

  1. 1. Rinse 1 cup quinoa thoroughly under cold water; drain.
  2. 2. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook and stir 1 cup quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
  3. 3. Mix together green bell pepper, red onion, 1 cup corn, black beans, cilantro, tomato, lime juice, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 tablespoon adobo seasoning, and 1/2 cup feta cheese in a large salad bowl.
  4. 4. Lightly stir in 1 cup quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.

Notes

Southwestern quinoa salad made with quinoa mixed with corn, black beans, tomato, fresh cilantro, and feta cheese.