A healthy Southwestern quinoa salad with lots of fresh flavor
Prep Time
40 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Rinse quinoa thoroughly under cold water; drain.
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.
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.
Lightly stir in quinoa; season with salt
pepper
and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.