A healthy Southwestern quinoa salad with lots of fresh flavor.
Ingredients
- quinoa: 1 cup
- butter: 1 Tbsp
- chicken broth: 2 cups
- green bell pepper: 0.5 cup (diced)
- red onion: 0.5 cup (diced)
- corn: 1 cup
- black beans: 1 can (15 ounce can, drained)
- cilantro: 0.25 cup (chopped)
- tomato: 1 piece (diced)
- lime juice: 0.5 cup (to taste, fresh)
- red wine vinegar: 2 Tbsp
- olive oil: 2 Tbsp
- Adobo seasoning: 1 Tbsp
- feta cheese: 0.5 cup
- salt and black pepper: (to taste)
Metric Conversion
Stages of cooking
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Rinse quinoa thoroughly under cold water; drain.
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Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in 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.
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Mix together 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.
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Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.
