Description
This Southwestern quinoa salad recipe is an easy light meal or side dish, with a bed of fluffy quinoa loaded with black beans, corn, avocado, and tomatoes, tossed with a creamy chipotle lime dressing.
Ingredients
Scale
- 1 1/2 cups vegetable broth
- 3/4 cup uncooked quinoa
- 1/4 cup mayonnaise
- juice of one lime
- 1 tablespoon adobo sauce (from a can of chipotle in adobo)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 cup canned corn, drained
- 1 can (15-ounce) black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup diced tomato
- 1/2 cup chopped fresh cilantro
Instructions
- In a small sauce pot bring broth and quinoa to a boil. Once boiling, reduce heat to simmer, cover and cook for 15 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and allow to cool.
- In a small bowl whisk together the mayonnaise, lime juice, adobo sauce, salt, garlic powder, and cumin. Set aside.
- In a large bowl combine the cooled quinoa, black beans, avocado, tomato, and cilantro. Pour the mayonnaise dressing on top and stir to combine.
- Serve immediately or allow to chill for the flavors to com together.
