Southwestern Quinoa Salad Recipe - Allrecipes.com
Southwestern Quinoa Salad Recipe
  • READY IN ABOUT hrs

Southwestern Quinoa Salad

Recipe by  

"A healthy grain salad with lots of fresh flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
  2. 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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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2010

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.

 
Most Helpful Critical Review
Aug 06, 2010

Not as flavorful as I hoped that it would be.

 
May 24, 2010

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!

 
Mar 02, 2010

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.

 
Jun 23, 2010

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!

 
Jun 14, 2011

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.

 
Mar 22, 2010

Yum yum yummy! I added avocado--even better!! Thanks for the recipe.

 
Apr 06, 2011

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!

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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