Ingredients Jump to Instructions ↓

  1. 1 cup quinoa

  2. 1 tablespoon butter

  3. 2 cups chicken broth

  4. 1/2 cup diced green bell pepper

  5. 1/2 cup diced red onion

  6. 1 cup corn

  7. 1 (15 ounce) can black beans, drained

  8. 1/4 cup chopped cilantro

  9. 1 large tomato, diced

  10. 1/2 cup fresh lime juice, or to taste

  11. 2 tablespoons red wine vinegar

  12. 2 tablespoons olive oil

  13. 1 tablespoon adobo seasoning

  14. 1/2 cup feta cheese salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.


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