Southwestern Quinoa Salad77 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 1 hr 25 min
“A healthy grain salad with lots of fresh flavor.” - by TEXAS7127
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 195 cal
- 9.8 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (77)Rate This Recipe
"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...." See more"
"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 dif..." See moreferent 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!"
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