Southwest-Style Quinoa Salad

Name: Southwest-Style Quinoa Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 1 tbsp Adobo Seasoning; 1 whole Black Beans; 1 tbsp Butter; 2 cups Chicken Broth; 1 cup Corn; 0.5 cup Diced Green Bell Pepper; 0.5 cup Diced Onion; 0.5 cup Feta Cheese; 0.25 cup Fresh Cilantro; 0.5 cup Lime Juice; 2 tbsp Olive Oil; 1 cup Quinoa; 2 tbsp Red Wine Vinegar; 0.5 tsp Salt & Pepper; 1 whole Tomato

Dinner 🍽️Lunch 🥪Salad 🥗 Tex-Mex 🇺🇸🇲🇽Mexican Heart-Healthy ❤️Gluten-Free Vegetarian 🥦

Southwest-Style Quinoa Salad combines fluffy quinoa with juicy tomato, sweet corn, and hearty black beans, all brightened by fresh lime and cilantro. A touch of adobo seasoning adds warmth, while feta brings a creamy, tangy finish. Perfect for picnics, potlucks, or a make-ahead lunch, it tastes even better as the flavors meld.

Prep30 mins
Cook15 mins
Serves8
DifficultyEasy

1

Rinse the quinoa well under cold water; drain.
2

Melt the butter in a large saucepan over medium heat.
3

Cook and stir the quinoa until the water evaporates and the quinoa is lightly toasted, about 3 minutes.
4

Pour in the chicken broth and bring it to a boil.
5

Reduce the heat to low and simmer until the quinoa has absorbed the broth, about 10 minutes.
6

Cool the quinoa in the refrigerator for at least 10 minutes.
7

Combine the 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.
8

Gently stir in the quinoa; season with salt, pepper, and additional lime juice to taste.
9

Chill the salad for at least 30 minutes before serving; serve cold.