Southwestern Quinoa Salad

Okay, the good news is that I have been cooking quite a bit in accordance with my New Year's resolution. However, I have not been as good at posting the recipes on here.  Oh well, one step at a time, right?

I have been on a quinoa kick lately so I have three recipes that I have made that are delicious!  And, G and I were looking the other night and it turns out the quinoa is an excellent source of protein which is great for us to eat as vegetarians.  Now, I love it even more.  This recipe is one I have tried awhile back and loved and then promptly forgot to make for months and months.  I am blogging it now so I remember how much we all love it.  A and C even ask for seconds!

Southwestern Quinoa Salad
adapted from Southwestern Quinoa Salad on allrecipes

Ingredients
1 cup quinoa
1 tablespoon butter
2 cups vegetable broth
1/2 cup diced green bell pepper
1/2 cup diced red onion
1 cup frozen organic corn
1 cup black beans (I make dried black beans in the crock-pot and then freeze them for different meals)
1/2 cup chopped cilantro
1 large tomato, diced
1/2 cup fresh lime juice, or to taste
1/2 cup feta cheese
tortilla chips

Dressing: (I have started only using lime juice as the dressing which is fantastic however, this dressing goes with it nicely.  I would mix it separately and add sparingly to individual bowls of salad)

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
salt and black pepper to taste

Directions

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 vegetable broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 15 minutes. Cool quinoa in refrigerator at least 10 minutes.
Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, and feta cheese in a large bowl.  Mix together the red wine vinegar, olive oil, adobo seasoning, salt and pepper in a small jar and set aside.  Lightly stir in the quinoa to the veggies, beans, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold along with tortilla chips to scoop up the salad.

ENJOY!!!