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    You are in: Home / Recipes / Southwestern Quinoa Salad Recipe
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    Southwestern Quinoa Salad

    Average Rating:

    3 Total Reviews

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    • on April 12, 2009

      Really yummy, but do agree with another reviewer who thought it was a little dry and needed a little tweaking. I also added some additional salt, pepper, olive oil and a little sugar. I also used chipotle pepper powder as I didn't have canned. Yum! Thanks Melissa for a great recipe!

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    • on January 19, 2008

      I also chopped the onions and added some grated garlic and olive oil to the dressing. I omited the corn as I do not like it and added some chopped red bell pepper. I used grape tomatoes cut in half. I also toasted the quinoa after rinsing it. Nice nutty flvor.

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    • on June 10, 2007

      I am always looking for new ways to fix quinoa, so I was glad to come upon this recipe. I initially made it as written except that I increased the tomato to 1/2 cup, and chopped the onion instead of leaving it in slices. After letting the salad chill, it had a good basic flavor but I felt that it needed some tweaking. I added a little olive oil as it seemed a little dry. Also, I added some additional salt, some black pepper, and a little sugar. The end result was a salad I will definitely make again. We really loved the zinginess that the chipotle pepper added. Thank you for sharing this great salad. Made for My-3-Chefs.

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    Nutritional Facts for Southwestern Quinoa Salad

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 239.4
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.8 g
    Cholesterol 2.5 mg
    Sodium 305.6 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 6.4 g
    Sugars 1.9 g
    Protein 9.1 g

    The following items or measurements are not included:

    chipotle chiles in adobo


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