4.7 from 45 votes
Latin Chipotle Quinoa Salad with Avocado
This simple quinoa salad gets tons of flavor from a dressing of chipotle peppers in adobo sauce sweetened with honey over crunchy veggies and huge chunks of avocado.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
10
servings
Calories:
442 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
- 3 cups chicken broth or water
- 2 cup tri-color quinoa
- 2 teaspoons kosher salt , divided
- 2 corn husks removed, grilled, ears
- 1 red bell pepper , cored, seeded and diced
- 1 cup cherry tomato halved
- 1 15- ounce black beans drained, canned
- ½ cup onion red, chopped
- ⅓ cup cilantro chopped, fresh
- 4 avocado seeds removed and cut into 1-inch chunks
- ½ cup vegetable oil or canola oil
- ⅓ cup lime juice from about 4 limes, fresh
- 2-3 chipotle peppers in adobo sauce minced, plus 1-2 tablespoons adobo sauce (to taste, canned
- 2 tablespoons rice wine vinegar seasoned
- 2 tablespoons honey
- 2 teaspoons cumin
Instructions
- Bring chicken broth to a boil in a medium saucepan. Add the quinoa and season with the 1 teaspoon of kosher salt, bring back to a boil then reduce to a simmer and cook for 20 minutes or until the broth has absorbed and the quinoa is tender with the "tails" of the quinoa appearing. Add more broth or water as needed. Spread the cooked quinoa on a baking sheet to cool. When cool, add to a large serving bowl.
- Meanwhile, heat the grill to high and grill the corn, turning occasionally, until the corn is tender and charred in spots, about 5-10 minutes. Cut the corn from the cob and add to a large bowl with the red bell pepper, cherry tomatoes, drained black beans, chopped red onion and avocado chunks and sprinkle with the chopped cilantro.
- In a small bowl, mix the vegetable oil, lime juice, chipotle peppers and adobo sauce, rice wine vinegar, honey cumin and remaining 1 teaspoon kosher salt. Whisk together and taste for seasonings and spiciness of the chipotle peppers. It should taste pretty spicy as it will dilute once added to the quinoa.
- Drizzle over the quinoa and vegetables and gently fold to combine, taking care with the avocados so they don't break apart.
- Taste for seasonings and add more salt to taste. If you like it more spicy, mix more adobo with 1 -2 tablespoons of vegetable oil and fold in.
- Sprinkle with more cilantro if desired. Can be refrigerated overnight if desired.
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Nutrition Information
Calories
442kcal
(22%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Sodium
949mg
(40%)
Potassium
917mg
(20%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
800IU
(16%)
Vitamin C
37mg
(41%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 442
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Sodium | 949mg | 40% |
| Potassium | 917mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 37mg | 41% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.