Southwestern Quinoa Salad

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

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 195 Calories

Ingredients

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

Recipe Instructions

Step 1

Rinse quinoa thoroughly under cold water; drain.

Step 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.

Step 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.

Step 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.