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 min
  • Total Time 60 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
38g
38%
(Dietary Fiber
9g
9%
  Sugars
5g
5%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
8%;
Iron
20%;
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.