Recipe by TEXAS7127
"A healthy grain salad with lots of fresh flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
diced green bell pepper
diced red onion
1 (15 ounce) can
black beans, drained
fresh lime juice, or to taste
red wine vinegar
salt and black pepper to taste
Great Recipe! I made this for 40 people, and it was a hit! The only thing I did differently was use 1/2 chicken broth, 1/2 water to cut down on the salt a bit.
Not as flavorful as I hoped that it would be.
This was very yummy, especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter, used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro, added a chopped jalapeno, used fresh cooked corn off the cobb, mixed in a bowl set aside. Then made a dressing with the lime juice, vinegar, olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty, no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it, loved it.
Loved this salad! I didn't have adobo, so I made my own (garlic powder, onion powder, oregano, cayenne). I didn't have a tomato on hand, but it was great w/out it!
Yum yum yummy! I added avocado--even better!! Thanks for the recipe.
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously, it made quite an impression on him, which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe, FANTASTIC!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Quinoa Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 195
** Calories from Fat: 88
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This tasty veggie-centric meal only tastes expensive!
See how to make an out-of-this-world quinoa salad with a tangy kick!
Loaded with super foods, there’s a ton of good stuff in this healthy salad.