Latin Chipotle Quinoa Salad


Latin Chipotle Quinoa Salad

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Servings and Ingredients

Serves 10
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


  1. 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.
  2. 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.
  3. Add chipotle-lime dressing to cooled red quinoa and mix well.
  4. Dice avocado and coat with lime juice to prevent browning. Stir into quinoa.
  5. Gently stir in remaining ingredients and mix well. Chill before serving.
  6. *Serve in a wrap or in stuffed bell peppers or tomatoes. Add grilled chicken or shrimp, if desired.

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