Thursday, May 2, 2013

Southwestern Quinoa Salad


Recipe number two from the dinner party. Quinoa is so great. If you haven't tried it yet, you should. I know it can sound like a health nut/food snob/gourmet thing, but it really isn't any harder to cook than rice and it's great if cooked right! This recipe's a good place to start!

Southwestern Quinoa Salad

INGREDIENTS:
1 cup quinoa 
1 tablespoon butter 
2 cups chicken broth 
1/2 cup diced green bell pepper 
1/2 cup diced red onion 
1 cup corn
1 (15 ounce) can black beans, drained 
1/4 cup chopped cilantro 
1 large tomato, diced 
1/2 cup fresh lime juice, or to taste 
2 tablespoons red wine vinegar 
2 tablespoons olive oil 
1 tablespoon adobo seasoning 
1/2 cup feta cheese 
salt and black pepper to taste 

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.


I followed all the directions for cooking the quinoa in broth, and added the vegetables/beans it called for. But for seasoning, I just added olive oil, pepper, salt, some garlic powder, pesto, and balsamic to taste. So no worries if you don't have the exact measurements or ingredients, you can always tweak it to your preference or available items!

2 comments:

  1. Could you please indicate how much water should be cooked with one cup of quinoa? This was not included in your directions above. Thank you!

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  2. The only time water is used is when rinsing quinoa. That makes quinoa wet so you have to evaporate it just like it states in beginning of directions. You cook quinoa in the broth.

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