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Southwestern Quinoa Salad

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Betty Crocker
Related tags
salad dairy free gluten free memorial day lunch texmex
Photo: Betty Crocker

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Ingredients for 6 servings

1 large onion, chopped (1 cup)

1 cup quinoa, rinsed well, drained

1 1/2 cups reduced-sodium chicken broth

1 cup packed fresh cilantro leaves

1/4 cup raw unsalted hulled pumpkin seeds (pepitas)

2 cloves garlic, sliced

1/8 teaspoon ground cumin

2 tablespoons chopped green chiles (from 4.5-oz can)

1 tablespoon olive oil

1 can (15 oz) no-salt added black beans, drained and rinsed

6 medium plum (roma) tomatoes, chopped (2 cups)

2 tablespoons fresh lime juice

1 avocado, pitted, peeled, thinly sliced

6 small cilantro sprigs, leaves torn

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