Abby Kurth, Clinical Nutritionist

Southwestern Quinoa Salad

What the heck is quinoa, and how do you spell it?

Quinoa is a supergrain that contains a lot of fiber, iron, lysine, magnesium, manganese, Riboflavin, and more– meaning it’s a small grain that packs a huge punch, nutritionally speaking.  Eating salads can get old when you’re watching your healthy eating habits every day.  Try using quinoa to spruce up your salads, like in this Southwestern Quinoa Salad recipe.

Healthy eating can be simple and delicious!


Southwestern Quinoa Salad


* 1 cup quinoa

* 1 tablespoon butter

* 2 cups water, vegetable or low fat chicken broth

* 1/2 cup diced green bell pepper

* 1/2 cup diced red onion

* 2 cups black beans, cooked

* 1/4 cup chopped cilantro

* 1 large tomato, diced

* 1/2 cup fresh lime juice, or to taste

* 2 tablespoons red wine vinegar

* 1 tablespoon adobo seasoning (I add cumin instead)

* salt and pepper to taste

1. Rinse the quinoa 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 low fat 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.

2. Mix together quinoa, green pepper, red onion, corn, cilantro, and tomato in a large salad bowl. In another bowl, mix lime juice, red wine vinegar, olive oil, and adobo seasoning. Add the desired amount of dressing to the large bowl. Lightly stir, and season with salt and pepper. Chill the salad at least 30 minutes before serving.


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This entry was posted on June 29, 2013 by in Recipes and tagged , , , , , , , , , , , , , , , , , , .
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