Quinoa Salad with Cilantro, Lime & Avocado
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.
Ingredients
1 cup uncooked quinoa, rinsed
2 cups Swanson® Chicken Bone Broth
1 small tomato, diced (about 1/2 cup)
1 can (about 15 ounces) black beans, rinsed and drained
1 avocado, peeled, pitted and diced
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
0.25 teaspoon ground chipotle chile powder
1 tablespoon olive oil
2 cups Swanson® Chicken Bone Broth
1 small tomato, diced (about 1/2 cup)
1 can (about 15 ounces) black beans, rinsed and drained
1 avocado, peeled, pitted and diced
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
0.25 teaspoon ground chipotle chile powder
1 tablespoon olive oil
Instructions
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.
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.
Quinoa Salad with Cilantro, Lime & Avocado
Print
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.
Instructions
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.
Ingredients
1 cup uncooked quinoa, rinsed2 cups Swanson® Chicken Bone Broth1 small tomato, diced (about 1/2 cup)1 can (about 15 ounces) black beans, rinsed and drained1 avocado, peeled, pitted and diced2 tablespoons chopped fresh cilantro3 tablespoons lime juice0.25 teaspoon ground chipotle chile powder1 tablespoon olive oil
