Ingredients
8
8 servings
- •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
- 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.
Nutritional Facts
Per 8 servings
- Calories: 195
- Carbohydrate: 22g
- Fat: 10g
- Fiber: 3g
- Protein: 6g
- Sugar: 3g
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