Southwestern Quinoa Salad

Name: Southwestern Quinoa Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, pitted, peeled, thinly sliced; 425 grams can no-salt added black beans, drained and rinsed; 6 smalls cilantro sprigs, leaves torn; 237 milliliters packed fresh cilantro leaves; 2 cloves garlic, sliced; 2 Tbsps chopped green chiles (from 4.5-oz can); 0 teaspoons ground cumin; 2 Tbsps fresh lime juice; 355 milliliters reduced-sodium chicken broth; 1 Tbsp olive oil; 237 milliliters large onion, chopped; 473 milliliters medium plum (Roma) tomatoes, chopped; 237 milliliters quinoa, rinsed well, drained; 59 milliliters raw unsalted hulled pumpkin seeds (pepitas)

Southwestern Quinoa Salad is a gluten free, dairy free, and vegetarian side dish. One serving contains 235 calories, 8g of protein, and 11g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have avocado, quinoa, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Spray 3-quart saucepan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Sauce Pan

Heat over medium heat.

Add onion to oil; cook 6 to 8 minutes, stirring occasionally, until golden brown. Stir in quinoa and chicken broth.

Ingredients you will need

Chicken Broth

Quinoa

Onion

Cooking Oil

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.

Ingredients you will need

Pumpkin Seeds