Real Recipes From Real Home Cooks ®

kat's southwest quinoa salad

(1 rating)
Recipe by
Kathleen Hagood
Gorman, TX

After trying some cooked quinoa in a vacuum pack from the health food store and hearing about it from my son's girl friend, I decided that this super food is for me. It's high in protein, calcium, and iron, and contains all eight amino acids we need. Perhaps, this is why the Incas considered it as sacred. This wonderful little seed tastes great too! It can be served hot or cold. Quinoa salads can be made sweet or savory. Quinoa also pairs well with legumes. I loved creating this great salad because I was able to make something both delicious and nutritious!

(1 rating)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For kat's southwest quinoa salad

  • 1 c
    white quinoa, rinsed
  • 2 c
    chicken broth, low salt
  • 1 tsp
    seasoned salt
  • a few dashes of cumin powder
  • 1 Tbsp
    fresh cilantro
  • 3 Tbsp
    bottled lemon juice
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 Tbsp
    seasoned salt
  • 1/2 tsp
    garlic powder
  • 1/3 lg
    red bell pepper, chopped
  • 1/3 c
    onion, chopped
  • 1/3 c
    fresh cilantro, chopped
  • 1/3 c
    colby-jack cheese, grated
  • 1 can
    (2.25 oz.) black olives, sliced
  • 1 can
    (4 oz.) mild chopped green chilies
  • 1 can
    (10 oz.) hot diced rotel tomatoes (you may drain if you don't want the salad too wet.)
  • 2 Tbsp
    green stuffed olives, chopped
  • 1/2
    of a large fresh jalapeno, chopped
  • 1 md
    fresh avocado, chopped
  • 1 md
    smoked chicken breast, cooled and chopped (smoked with skin on and bone in, and then remove skin and bone and chop)
  • powdered cayenne to taste
  • 2 Tbsp
    celery, chopped (optional) but great for added crunch
  • 1/4 c
    drained corn (opt.)
  • 1/3 c
    drained pinto beans or black beans (opt.)

How To Make kat's southwest quinoa salad

  • 1
    Rinse your quinoa in a strainer in case any powdery saponin residue remains; then add rinsed quinoa to pan and pour 2 cups of chicken broth in; add seasoned salt, cumin, and fresh cilantro.
  • 2
    Cook quinoa according to package directions. You should bring it to a boil and then reduce and simmer 15 - 20 minutes. I like 15 minutes because it is less mushy. The package will tell you that white quinoa turns slightly translucent and the white germ in the center is visible. (I have read that red quinoa keeps it's texture a bit more than white, which makes it good for salads, but I haven't found any to try. Once the quinoa is done, (after draining any extra liquid), pour into a bowl and stick in refrigerator to cool, uncovered. (1 cup of dried quinoa yields about 3 cups of cooked.)
  • 3
    Once cool, mix in a separate bowl, the lemon juice, olive oil, seasoned salt, and garlic powder. Pour over quinoa. Mix in all other ingredients. Fluff. Chill covered.
  • 4
    The celery, corn and beans are nice additions, but my son doesn't like them, so they are omitted from the recipe in the picture. This may actually be served cold or hot.