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.
Adobo seasoning can be purchased online.
Great Recipe! I made this for 40 people, and it was a hit! The only thing I did differently was use 1/2 chicken broth, 1/2 water to cut down on the salt a bit. - 22 Mar 2010 (Review from Allrecipes US | Canada)
This was very yummy, especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter, used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro, added a chopped jalapeno, used fresh cooked corn off the cobb, mixed in a bowl set aside. Then made a dressing with the lime juice, vinegar, olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty, no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it! - 23 May 2010 (Review from Allrecipes US | Canada)
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch. - 28 Feb 2010 (Review from Allrecipes US | Canada)