Southwestern Quinoa Salad

This is a yummy recipe I got from my friend Emily, who got it from Pinterest. This is my second time making it. It is so versatile, as long as you like Mexican food. Put it on any taco type food. Or dip chips in it. Or eat it with a spoon. Whatever you do with it, you're going to love it. The original recipe comes from here, but here is how I made it.


1 cup quinoa (I used red quinoa this time)

1 tablespoon butter

2 cups chicken broth (I used chicken bullion in boiling water and it was still tasty)

1/2 cup diced bell pepper, any color you wish.

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1/2 cup diced red onion

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1 cup corn (if you use a can, drain it, then use all the corn... it's over a cup, but tasty)
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced
Juice of 3 limes, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning (If you can't buy adobo, you can find a recipe for it here)
salt and 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. The original recipe says this should take about 3 minutes, but I have found it to take much longer every time. 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, and adobo seasoning, 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.