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Recipe: Southwestern Quinoa Salad

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

chicken broth (or vegetable broth)

1 tsp

kosher salt

16 oz

(about 2 ¼ cups) quinoa

the kernels from 1 ear of corn

1 can

black beans, rinsed and drained

2 cups

cherry tomatoes, halved

2 cups

finely shredded purple cabbage

1

red bell peppers, finely diced

1

fresno chili, finely diced or thinly sliced

1/2 cup

finely diced red onion

3

green onions thinly sliced, white and green parts

1 cup

fresh cilantro, roughly chopped

kosher salt

I garnished with nasturtium petals