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All you need:
- 1 cup quinoa
- 2 cups low sodium chicken broth
- 1 diced red bell pepper
- ½ cup diced red onion
- 1 (15 ounce) can black beans, drained and rinsed
- 1 bunch chopped cilantro
- ½ cup lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 chipotle in adobo pepper, diced finely
- ½ cup feta cheese
All you do:
- Rinse the quinoa thoroughly under cold water and drain. Toast the quinoa until water is evaporated over medium heat, about 3 minutes. Pour in chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes.
- Mix together red pepper, red onion, black beans, cilantro, lime juice, red wine vinegar, olive oil, adobo pepper, and feta cheese in a large bowl. Lightly stir in the quinoa, and season with salt and pepper to taste. Chill salad at least 30 minutes before serving; serve cold.
