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Southwestern Quinoa Salad Recipe

Recipe by: Ashley Steele

"A healthy grain salad with lots of fresh flavor."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook15 m
  • Ready In1 h 25 m
  • 1Rinse 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.
  • 2Mix 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 195 cals
  • 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
  • 1 (15 ounce) can black beans, 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    195
    10%
  • Fat:
    9.8
    15%
  • Carbs:
    22.1
    7%
  • Protein:
    6.3
    13%
  • Cholesterol:
    18
    6%

Based on a 2,000 calorie diet

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