Description
A refreshing quinoa southwest salad with creamy chipotle dressing, perfect for a healthy meal.
Ingredients
Scale
- 3/4 cup (130 g) quinoa, dry, rinsed thoroughly
- 1 1/2 cups (360 ml) vegetable broth
- 1 tbsp (15 ml) adobo sauce
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) ground cumin
- 3/4 tsp (2 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- 1/4 tsp (1.5 g) kosher salt
- 1 (15-oz./425 g) can black beans, rinsed and drained
- 1 cup (165 g) frozen corn, thawed
- 1 pint (300 g) cherry tomatoes, halved
- 1 medium (150 g) avocado, diced
- 1/4 cup (30 g) pumpkin seeds
- 1/4 cup (4 g) fresh cilantro, chopped
- 1/4 cup (60 g) plain yogurt
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) olive oil, extra-virgin
- 1 tbsp (15 ml) adobo sauce
- 1 tbsp (21 g) honey
- 1 tbsp (15 ml) fresh lime juice
- 3/4 tsp (2 g) garlic powder
- 1/4 tsp (1.5 g) kosher salt (adjust to taste)
Instructions
- Step 1: Rinse quinoa under cold water using a fine-mesh strainer for about 1 minute to remove bitterness and excess starch before cooking.
- Step 2: In a medium saucepan, combine rinsed quinoa, vegetable broth, adobo sauce, chili powder, ground cumin, garlic powder, and onion powder. Bring the mixture to a low boil over medium heat. Once boiling, cover and reduce heat to low. Simmer gently for 15 minutes or until quinoa is fluffy and liquid is absorbed. If quinoa clumps together or is not fluffy at 15 minutes, add an additional 1/4 cup (60 ml) vegetable broth, cover, and cook for 2 more minutes.
- Step 3: Transfer quinoa to a large bowl and let it cool for 10 minutes. Cooling allows the dressing to adhere better to the salad ingredients.
- Step 4: In a medium bowl, whisk together the yogurt, mayonnaise, olive oil, adobo sauce, honey, fresh lime juice, garlic powder, and kosher salt. Adjust salt according to taste. If the dressing is too thick, whisk in 2 tablespoons (30 ml) of additional lime juice to achieve a creamier consistency suitable for drizzling.
- Step 5: To the bowl with cooled quinoa, add rinsed black beans, thawed corn, halved cherry tomatoes, diced avocado, chopped cilantro, and pumpkin seeds. Gently fold the ingredients together, taking care to preserve the integrity of avocado pieces.
- Step 6: Drizzle the creamy chipotle dressing over the salad. Stir well to coat all ingredients evenly. Serve warm, chilled, or at room temperature. Optionally, garnish with additional fresh cilantro for a bright touch.
Notes
- Room Temperature: Store the salad in an airtight container away from direct sunlight for up to 1 day to maintain freshness.
- Refrigeration: Place in an airtight container and refrigerate for up to 4 days. Stir gently before serving to redistribute dressing.
- Freezing: Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator and stir before eating.
- Rinsing quinoa under cold water before cooking removes bitterness and prevents clumping.
- Cook quinoa covered on low heat for 15 minutes; if not fluffy, add 1/4 cup (60 ml) broth and cook 2 more minutes to ensure full absorption.
- If dressing is too thick, adding 2 tbsp (30 ml) lime juice thins it for easier drizzling.
- Taste the salad before serving and adjust salt with an additional 1/4 tsp (1.5 g) kosher salt if needed.
- To prevent avocado from browning, squeeze an extra tablespoon (15 ml) of lime juice over diced pieces.
- Use tri-color quinoa for extra visual appeal and flavor variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg