Cooked - Quinoa Southwest Salad With Creamy Chipotle Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Quinoa Southwest Salad With Creamy Chipotle Dressing

5.0

¾ cup dry (uncooked) quinoa

1 ½ cups vegetable broth (sub chicken broth)

1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

1 tsp. chili powder

1 tsp. ground cumin

¾ tsp. garlic powder

½ tsp. onion powder

¼ tsp. kosher salt

1 (15-oz.) can black beans, rinsed and drained

1 cup frozen/thawed (or canned) fire-roasted corn (sub sweet corn)

1 pint cherry tomatoes, halved

1 medium ripe avocado, peeled and diced

¼ cup fresh cilantro leaves, roughly chopped

¼ cup roasted and salted pumpkin seeds (pepitas)

¼ cup plain whole-milk Greek yogurt (see notes below for vegan alternative)

2 Tbsp. mayonnaise (I use avocado oil mayo)

2 Tbsp. extra-virgin olive oil

1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

2 tsp. fresh lime juice

1 tsp. honey or maple syrup

½ tsp. kosher salt

¼ tsp. garlic powder

Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.
Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.
To the bowl with quinoa, add black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Add dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 27 weeks ago

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