Quinoa is quick cooking and versatile and pairs well with just about everything. Wondering how to cook quinoa? It's simple and very similar to cooking rice. In this Quinoa Salad recipe, you cook the quinoa in our bone broth, infusing extra flavor into the quinoa, then adding lime, cilantro and chipotle for Mexican flair. Try using a mix of white and red quinoa to get a nice contrast in color.
cost per recipe: $8.83
The price is determined by the national average.
cup uncooked quinoa, rinsed
cups Swanson® Chicken Bone Broth
small tomato, diced (about 1/2 cup)
can (about 15 ounces) black beans, rinsed and drained
avocado, peeled, pitted and diced
tablespoons chopped fresh cilantro
tablespoons lime juice
teaspoon ground chipotle chile powder
tablespoon olive oil
Heat the quinoa and broth in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the quinoa is tender. Remove the quinoa to a bowl and refrigerate for 45 minutes or until chilled.
While the quinoa is chilling, gather the remaining ingredients. Add the tomato, beans, avocado, cilantro, lime juice, chili powder and oil to the quinoa and toss to coat. Season to taste.