Southwestern Quinoa Salad Recipe

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.