Best Southwestern Quinoa Salad Recipes

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

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!

SOUTHWESTERN QUINOA SALAD

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.

SOUTHWESTERN QUINOA SALAD

Steps:

• Cook quinoa according to package directions.
• Spread on a baking sheet to cool.
• Mix cooled quinoa with vegetables and beans.
• Blend dressing ingredients in blender until smooth.
• Mix dressing with quinoa.
• Chill and serve.

SOUTHWESTERN QUINOA SALAD RECIPE - (4.6/5)

Steps:

• Combine quinoa and water in a saucepan. Cover and bring to a boil, then turn down heat and allow to simmer until all water is absorbed, about 20 minutes. Remove from heat, spoon quinoa into a bowl and refrigerate until fully chilled. Once chilled, fluff quinoa using a fork. Add spices to quinoa and stir to fully combine. Add remaining ingredients to a bowl and combine. Add quinoa and stir to fully combine. Serve cold as a side salad or main dish.

SOUTHWESTERN QUINOA SALAD

Steps:

• Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
• Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
• Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
• To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.