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Southwest Quinoa Salad

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
85 min
SERVINGS
8 servings
Lunch Southwestern
Southwest Quinoa Salad
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
  • 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
Instructions
1
Wash quinoa in a fine-mesh strainer under running water, then give it a good rinse. Discard the water.
2
In a large saucepan, melt butter over medium heat on your stovetop. Cook and stir quinoa until the water has evaporated and the quinoa is lightly browned, approximately 3 minutes. Pour in chicken broth and bring it to a rolling boil. Lower the heat to low and let it simmer until the quinoa has absorbed most of the broth, around 10 minutes. Refrigerate the quinoa for at least 10 minutes to chill.
3
Combine green bell 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.
4
Gently combine the cooked quinoa with the other ingredients in the salad bowl; add salt, pepper, and a squeeze of lime juice to taste. Chill the salad in the refrigerator for at least 30 minutes before serving it cold.