Recipe
Salad
Latin Chipotle Quinoa Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 8 oz. red quinoa | ||
| ⅓ c. extra-virgin olive oil | ||
| 3 tbsp. freshly squeezed lime juice | ||
| 1 ½ tbsp. adobo sauce from canned chipotle peppers (add finely chopped chipotle pepper for more heat) | ||
| 1 tbsp. sugar, adjust to taste | ||
| Salt, to taste | ||
| 1 firm avocado, peeled and seeded | ||
| Juice from 1 lime | ||
| 1 bunch(es) scallions, green parts only diced | ||
| ½ c. fresh cilantro, chopped | ||
| 1 c. roasted corn | ||
| 2 Roma tomatoes, seeded and diced |
Directions
- Bring water to a boil; stir in red quinoa. Cover and simmer for about 15 minutes or until water is gone. Quickly cool quinoa by spreading it on a baking sheet. Fluff occasionally with a fork. Transfer to a serving bowl when cooled.
- Meanwhile, to make chipotle-lime dressing, slowly whisk olive oil into 3 tablespoons of freshly squeezed lime juice and adobo sauce until well blended. Add sugar and salt, to taste.
- Add chipotle-lime dressing to cooled red quinoa and mix well.
- Dice avocado and coat with lime juice to prevent browning. Stir into quinoa.
- Gently stir in remaining ingredients and mix well. Chill before serving.
- *Serve in a wrap or in stuffed bell peppers or tomatoes. Add grilled chicken or shrimp, if desired.
Recipe Source:
Inharvest.