SOUTHWESTERN QUINOA SALAD
A healthy grain salad with lots of fresh flavor.
Provided by Ashley Steele
Categories Salad Grains Quinoa Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g
SOUTHWEST QUINOA CAKES RECIPE - (4.6/5)
Provided by garciamoss
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro. Serve the cakes with the salsa and avocado. Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams
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- To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
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- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
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