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 oz) 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:
- 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.
- 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.
recipe courtesy allrecipes.com
Article provided by Bluegreen Carpet & Tile Cleaning in Menomonee Falls