Southwestern Quinoa Pasta Salad
Ingredients
The salad
-
8
ounces
quinoa pasta
-
½
tablespoon
olive oil for pasta
-
1
cup
cooked quinoa
-
1½
cups
black beans (drained and rinsed)
-
1
large
tomato (diced)
-
1
cup
frozen corn (thawed)
-
1
red pepper (diced)
-
1
jalapeno pepper (seeded and diced)
-
1
medium
red onion (diced)
-
1
avocado (pitted and diced)
The dressing
-
¼
cup
lime juice
-
3
tablespoons
extra virgin olive oil OR water + chia seeds
-
1-2
pieces
chipotle pepper in adobo sauce (minced)
-
3
cloves
garlic (minced)
-
½
cup
fresh cilantro (chopped)
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
Instructions
- If using chia gel instead of olive oil, combine water and chia seeds, mix well, and set aside.
- Cook quinoa pasta according to package directions, then drain and rinse it.
- Toss the pasta with olive oil.
- In a small bowl, combine lime juice, olive oil or chia gel, chipotle pepper, garlic, cilantro, salt, and pepper.
- Combine the cooked pasta with quinoa, black beans, tomato, corn, red pepper, jalapeno, and red onion.
- Toss everything with the dressing, reserving some if desired.
- When ready to serve, add in the diced avocado and any additional dressing if desired.
Nutrition Facts (estimated)
Servings
6
Calories
348
Total fat
14g
Total carbohydrates
51g
Total protein
6g
Sodium
203mg
Cholesterol
0mg
You might also like