Cowboy Caviar Quinoa
It's some of our favorites in a whole new way. Cowboy caviar quinoa is a mashup of the classic cowboy caviar salsa and a healthy quinoa side.
Servings: 10
Ingredients
- 2 Cups Chicken or Vegetable Broth
- 1 Cup Quinoa rinsed
- 1 Green Bell Pepper
- 1/2 Red Bell Pepper
- 1 1/2 Cup Frozen Corn defrosted
- 1 Can Diced Italian or Mexican Style Tomatoes drained
- 1/2 Purple Onion diced
- 1 Can Black-Eyed Peas drained and rinsed
- 1 Can Black Beans drained and rinsed
- Salt and Pepper to taste
- 2 Small Avocados diced
- ½ Bunch Cilantro
For the Dressing
- 1/2 Cup Bertolli Extra Virgin Olive Oil
- 1/4 Cup Bertolli White Wine Vinegar
- 2 Tablespoons Parmesan Cheese grated
- 1 Tablespoon Red Bell Pepper chopped
- 1 Tablespoon Dry Parsley
- 1/2 teaspoon Dry Onion Powder
- 1 teaspoon Garlic minced
- 2 teaspoons Lemon Juice fresh
- 1 teaspoon Dry Basil
- 1 teaspoon Dry Oregano
- 1 teaspoon Sugar
- Salt and Pepper to taste
Instructions
- In a pot over medium high heat, add the chicken broth and quinoa.1 Cup Quinoa, 2 Cups Chicken or Vegetable Broth
- Bring to a boil and turn down to simmer.
- Place the lid on the pot and simmer according to package directions.
- Remove the pot from the heat, allow to sit for 5 minutes and then fluff with a fork.
- Season with a pinch or two of salt and set aside to cool.
- Once the quinoa is cool, add the remaining ingredients and dressing and fold everything together.1 Green Bell Pepper, 1/2 Red Bell Pepper, 1 1/2 Cup Frozen Corn, 1 Can Diced Italian or Mexican Style Tomatoes, 1/2 Purple Onion, 1 Can Black-Eyed Peas, 1 Can Black Beans, Salt and Pepper to taste, 2 Small Avocados, ½ Bunch Cilantro
- Chill for up to 30 minutes and serve.
- For the dressing
- Whisk together all of the ingredients and set aside.1/2 Cup Bertolli Extra Virgin Olive Oil, 1/4 Cup Bertolli White Wine Vinegar, 2 Tablespoons Parmesan Cheese, 1 Tablespoon Red Bell Pepper, 1 Tablespoon Dry Parsley, 1/2 teaspoon Dry Onion Powder, 1 teaspoon Garlic, 2 teaspoons Lemon Juice, 1 teaspoon Dry Basil, 1 teaspoon Dry Oregano, 1 teaspoon Sugar, Salt and Pepper to taste
Video
Notes
left overs will keep for up to 1 week in the refrigerator
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 257mg | Potassium: 596mg | Fiber: 8g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg