Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
40 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Rinse quinoa thoroughly under cold water; drain.
Melt butter in a large saucepan over medium heat. Cook and stir quinoa until water evaporates and quinoa is lightly toasted, about 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until quinoa has absorbed broth, about 10 minutes. Cool quinoa in the refrigerator for at least 10 minutes.
Mix together green bell 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 quinoa; season with salt, pepper, and additional lime juice to taste. Chill salad at least 30 minutes before serving; serve cold.
Nutrition Facts (per serving)
| 195 | Calories |
| 10g | Fat |
| 22g | Carbs |
| 6g | Protein |
