Southwestern Quinoa Salad

Recipe View Rinse the quinoa thoroughly under cold water until the water runs clear. Drain well. (2 minutes)

Recipe View In a large saucepan, melt the butter over medium heat. Add the quinoa and cook, stirring frequently, until the quinoa is lightly toasted and fragrant, about 3 minutes. (3 minutes)

Recipe View Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa has absorbed all the broth and is tender, about 10 minutes. (13 minutes)

Recipe View Remove from heat and fluff with a fork. Transfer the quinoa to a large bowl and refrigerate to cool completely, about 10 minutes. (10 minutes)

Recipe View In a separate large salad bowl, combine the green bell pepper, red onion, corn, black beans, cilantro, and tomato. (5 minutes)

Recipe View In a small bowl, whisk together the lime juice, red wine vinegar, olive oil, and adobo seasoning. (2 minutes)

Recipe View Pour the dressing over the vegetables and toss gently to combine. (2 minutes)

Recipe View Add the cooled quinoa and feta cheese to the salad. Lightly stir to incorporate. (2 minutes)

Recipe View Season with salt, pepper, and additional lime juice to taste. (1 minute)

Recipe View Chill the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold. (30 minutes)