Southwestern Quinoa Salad

Ingredients

• 1/4 cup Quinoa
• 1 tbsp Butter
• 1/2 cup Chicken Broth
• 0.3 tsp Green Bell Pepper, diced
• 0.3 piece(s) Red Onion, diced
• 1/2 cup Corn
• 1/4 cup Black Bean, drained
• 2 tbsp Cilantro, chopped
• 1 medium Tomato, diced
• 0.5 cup Lime Juice
• 1 tbsp Red Wine Vinegar
• 1 tbsp Olive Oil
• 1 tsp Adobo Seasoning
• 0.33 tbsp Feta Cheese
• 1/4 tsp Salt Black Pepper

Instructions

1. Rinse the quinoa thoroughly under cold water, and drain.
2. 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.
3. 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.
4. 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.
5. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired.
6. Chill the salad at least 30 minutes before serving; serve cold.

Storage and Meal Prep Tips