Southwestern Quinoa Salad

Southwestern Quinoa Salad

Add Southwestern flavors to your dinner table with this quinoa salad made using beans and tomatoes – a delicious skillet dinner.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

Salad
1
large onion, chopped (1 cup)
1
cup quinoa, rinsed well, drained
1 1/2
cups reduced-sodium chicken broth
1
cup packed fresh cilantro leaves
1/4
cup raw unsalted hulled pumpkin seeds (pepitas)
2
cloves garlic, sliced
1/8
teaspoon ground cumin
2
tablespoons chopped green chiles (from 4.5-oz can)
1
tablespoon olive oil
1
can (15 oz) no-salt added black beans, drained and rinsed
6
medium plum (Roma) tomatoes, chopped (2 cups)
2
tablespoons fresh lime juice
Garnish
1
avocado, pitted, peeled, thinly sliced
6
small cilantro sprigs, leaves torn
  1. Spray 3-quart saucepan with cooking spray. Heat over medium heat. Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until all liquid is absorbed; remove from heat.
  2. Meanwhile, in small food processor*, place cilantro, pumpkin seeds, garlic and cumin. Cover; process 5 to 10 seconds, using quick on-and-off motions; scrape side. Add chiles and oil. Cover; process, using quick on-and-off motions, until paste forms.
  3. Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
  4. To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip:
Quinoa is a wonderful, high-protein grain that has a unique nutty flavor. Before cooking, be sure to rinse quinoa well under running water in a fine-mesh strainer. Quinoa grains are sometimes coated with a substance that can result in a bitter-tasting, sticky consistency when cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 9g,
    • Sugars 5g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.