Southwestern Quinoa Salad
Description
Southwestern quinoa salad made with quinoa mixed with corn, black beans, tomato, fresh cilantro, and feta cheese.
Ingredients
•
1 cup quinoa
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1 tablespoon butter
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2 cups chicken broth
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1/2 cup diced green bell pepper
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1/2 cup diced red onion
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1 cup corn
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1 (15 ounce) can black beans, drained
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1/4 cup chopped cilantro
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1 large tomato, diced
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1/2 cup fresh lime juice, or to taste
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2 tablespoons red wine vinegar
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2 tablespoons olive oil
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1 tablespoon adobo seasoning
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1/2 cup feta cheese
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salt and black pepper to taste
Directions
1
Rinse quinoa thoroughly under cold water; drain.
2
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.
3
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.
4
Lightly stir in quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.