Meatless Mondays: Southwestern Quinoa Salad

I haven’t seen this link up in forever, but because I made a meatless dish today, I decided to link up.

This is what we had for dinner tonight:

It’s delicious. I doubled this recipe, which I shouldn’t have done because OMG leftovers. Only Butter & I ate this tonight.

  • 1 cup quinoa
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1/2 cup diced green 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 & black pepper to taste

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 quinosa in refrigerator at least 10 minutes.

Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red win 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.

A few notes – I don’t like cilantro, so I didn’t use any. I used the juice of two limes instead of a full cup. I used queso fresco instead of feta, because we had it in the house. I never added salt or pepper. I didn’t think it needed it. I used low sodium chicken broth [so if you want to get technical, it wasn’t totally meatless].

It’s delicious. Butter loved it, and asked for seconds. I had a little more after my first serving.

Linking up to Midnight Maniac’s Meatless Monday.

The button isn’t working for me for some reason.