Quinoa Southwest Salad with Creamy Chipotle Dressing

• portionen: 5 servings
• aktive zeit: 20 minutes
• gesamtzeit: 35 minutes

Zutaten

3/4 cup dry (uncooked) quinoa

1 1/2 cups vegetable broth (sub chicken broth)

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

1 tsp. chili powder

1 tsp. ground cumin

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 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

1/4 cup fresh cilantro leaves, roughly chopped

1/4 cup roasted and salted pumpkin seeds (pepitas)

1/4 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

1/2 tsp. kosher salt

1/4 tsp. garlic powder

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1.25 cups
• Kalorien: 415 kcal
• Gesamtfett: 20 g
• Gesättigtes Fett: 3 g
• Natrium: 780 mg
• Gesamtkohlenhydrate: 44 g
• Ballaststoffe: 12 g
• Zucker insgesamt: 6 g
• Eiweiß: 15 g