SOUTHWESTERN QUINOA SALAD

Southwestern Quinoa Salad image

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

Provided by Betty Crocker Kitchens

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

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
1 avocado, pitted, peeled, thinly sliced
6 small cilantro sprigs, leaves torn

Steps:

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.
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.
Into cooked quinoa, add pesto mixture and the remaining salad ingredients. Refrigerate at least 30 minutes to blend flavors.
To serve, divide salad evenly among 6 plates; top each serving with 2 to 3 slices avocado and 1 sprig cilantro.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 0 mg, Fat 2, Fiber 9 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 5 g, TransFat 0 g

*** Explore more Southwestern Quinoa Salad Recipes »

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