Easy Southwestern Quinoa Salad Recipe

Ingredients

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

Instructions

1. Rinse the quinoa thoroughly under cold running water, then drain well.
2. In a large saucepan, melt butter over medium heat. Cook and stir the quinoa until the water evaporates and the quinoa is lightly toasted, approximately 3 minutes. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Allow the quinoa to cool in the refrigerator for a minimum of 10 minutes.
3. In a large salad bowl, combine the green bell pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese.
4. Gently stir in the cooled quinoa. Season with salt, pepper, and more lime juice to your liking. Refrigerate the salad for at least 30 minutes before serving. Serve chilled.

Nutrition

• Calories: 195 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 197 mg
• Protein Content: 6 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g