Latin Chipotle Quinoa Salad with Avocado
Ingredients
The salad
-
2
cups
tri-color quinoa
-
2
ears
grilled corn
-
1
cup
cherry tomatoes
-
1
15-ounce can
black beans
-
½
cup
chopped red onion
-
⅓
cup
chopped fresh cilantro
-
4
whole
avocados
The dressing
-
½
cup
vegetable or canola oil
-
⅓
cup
fresh lime juice
-
2-3
canned
chipotle peppers in adobo sauce
-
1-2
tablespoons
adobo sauce
-
2
tablespoons
seasoned rice wine vinegar
-
2
tablespoons
honey
-
2
teaspoons
cumin
-
2
teaspoons
kosher salt
The broth
-
3
cups
chicken broth or water
Instructions
- Boil chicken broth in a saucepan, add quinoa and 1 teaspoon of salt, then simmer for 20 minutes until tender.
- Spread cooked quinoa on a baking sheet to cool.
- Grill the corn until tender and charred, then cut the kernels off the cob.
- In a large bowl, combine grilled corn, red bell pepper, cherry tomatoes, black beans, red onion, and avocado.
- In a small bowl, whisk together oil, lime juice, chipotle peppers, adobo sauce, vinegar, honey, cumin, and remaining salt.
- Drizzle dressing over the quinoa and vegetable mixture, gently fold to combine.
- Taste and adjust seasonings, adding more salt or chipotle for spiciness if desired.
- Serve immediately or refrigerate overnight.
Nutrition Facts (estimated)
Servings
10 servings
Calories
442
Total fat
26g
Total carbohydrates
47g
Total protein
11g
Sodium
949mg
Cholesterol
0mg
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