Menu

Southwestern Quinoa Salad

  • Save Recipe
Southwestern Quinoa Salad
  • Prep 15 min
  • Total 60 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Add Southwestern flavors to your dinner table with this quinoa salad made using beans and tomatoes – a delicious skillet dinner.
Updated Mar 26, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    *If using blender to make pesto mixture, finely chop pumpkin seeds. Continue as directed above.

Nutrition

310 Calories, 12g Total Fat, 13g Protein, 38g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
770mg
22%
Total Carbohydrate
38g
13%
Dietary Fiber
9g
35%
Sugars
5g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved