Lunch Recipe

Southwestern Quinoa Salad

A healthy grain salad with lots of fresh flavor.

INGRIDIENT

1 cup quinoa

1 tablespoon butter

2 cups chicken broth

½ cup diced green bell pepper

½ cup diced red onion

1 cup corn

1 (15 ounce) can black beans, drained

¼ cup chopped cilantro

1 large tomato, diced

½ cup fresh lime juice, or to taste

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon adobo seasoning

½ cup feta cheese

salt and black pepper to taste

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 195 calories; protein 6.3g; carbohydrates 22.1g; fat 9.8g; cholesterol 17.8mg; sodium 196.7mg.

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