Southwestern Quinoa

So this is the next recipe I'll be making. I've made a similar recipe before and that was is very tasty but this one has more goodies so I'm hoping it's just as good if not better. Also here in Texas we have a store called HEB. At HEB they have just implemented a "bulk food" section. I know Safeway in Washington use to have a bulk food section but I'm not sure if they still do, anyways I have found that it is cheaper for me to buy my Quinoa in this bulk section rather than on the shelf in the
prepackages.

Southwestern Quinoa

Ingredients:

• 1 cup quinoa
• 1 tablespoon butter
• 2 cups chicken broth
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup corn
• 1 (15 ounce) can black beans, drained
• 1/4 cup chopped cilantro
• 1 large tomato, diced
• 1/2 cup fresh lime juice, or to taste
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon adobo seasoning
• 1/2 cup feta cheese
• salt and black pepper to taste

Directions:

1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
2. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.