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Southwestern Quinoa Salad

Southwestern Quinoa Salad

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 25 m
TEXAS7127

TEXAS7127

A healthy grain salad with lots of fresh flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Rinse 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.
  2. Mix 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.
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Reviews

Azone12
59

Azone12

3/22/2010

Great Recipe! I made this for 40 people, and it was a hit! The only thing I did differently was use 1/2 chicken broth, 1/2 water to cut down on the salt a bit.

Rossinator
46

Rossinator

5/24/2010

This was very yummy, especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter, used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro, added a chopped jalapeno, used fresh cooked corn off the cobb, mixed in a bowl set aside. Then made a dressing with the lime juice, vinegar, olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty, no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!

Margaret Pfeifle
23

Margaret Pfeifle

3/2/2010

I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.

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