Coco Bananas Native American Quinoa Salad Recipes

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SOUTHWESTERN QUINOA SALAD



Southwestern Quinoa Salad image

A healthy grain salad with lots of fresh flavor.

Provided by Ashley Steele

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

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.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g

COCO - BANANA'S NATIVE AMERICAN QUINOA SALAD



Coco - Banana's Native American Quinoa Salad image

Make and share this Coco - Banana's Native American Quinoa Salad recipe from Food.com.

Provided by Coco - Banana

Categories     Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup red kidney beans or 1 cup black beans, cooked
1 cup quinoa
2 corn on the cob, kernels removed
400 g pumpkin, cubed
1 large red capsicum, diced
1 large tomatoes, diced
1 red onion, diced
1 bunch coriander, chopped
2 teaspoons olive oil
1 teaspoon ground cumin
sea salt
black pepper
1 lemon, juice of

Steps:

  • I a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
  • Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
  • Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant.
  • Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
  • Stir to combine, and serve.

Nutrition Facts : Calories 357.6, Fat 5.9, SaturatedFat 0.8, Sodium 18.9, Carbohydrate 68.8, Fiber 9.9, Sugar 8.2, Protein 13.7

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