About this recipe:Cooked quinoa is tossed with green peppers, red onions, sweetcorn, black beans, tomato, lime juice, red wine vinegar, olive oil and feta cheese to make this remarkably refreshing salad.
475ml chicken stock
1/2 green pepper, diced
1/2 small red onion, diced
1 (400g) tin black beans, drained
4 tablespoons chopped coriander
1 large tomato, diced
125ml fresh lime juice or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
125g feta cheese
salt and black pepper to taste
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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 stock, bring to the boil, reduce heat to low and simmer until the quinoa has absorbed all the stock, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
Mix together green pepper, red onion, corn, black beans, coriander, 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.