Quinoa salad with chipotle dressing
Delicious and spicy quinoa salad. With black beans, avocado, corn and fresh herbs
Ingredients
- 200 g quinoa uncooked
- 750 ml vegetable stock
- 1 tbsp chipotle in adobo, chopped finely
- 1 tsp chilli powder
- 1 tsp cumin powder
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 400 g black beans rinsed and drained
- 200 g sweetcorn
- 200 g cherry tomatoes halved
- 1 ripe avocado diced
- 1/2 bunch coriander roughly chopped
- 50 g pumpkin seeds toasted
Creamy chipotle dressing
- 60 g Greek yoghurt
- 2 tbsp mayonnaise
- 2 tbsp extra virgin olive oil
- 1 tbsp adobo sauce from the chipotle in adobo
- 2 tsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Combine the quinoa, stock, chipotle, chilli powder, cumin, garlic, onion powder and salt in a medium saucepan. Bring to the boil, reduce heat to low and simmer gently until the quinoa is cooked. About 12-15 minutes. Transfer to a large bowl and leave to cool for 10 minutes.
- Meanwhile, make the dressing by combining the dressing ingredients in a medium bowl. Whisk to combine.
- Add the black beans, corn, tomatoes, avocado, coriander and pumpkin seeds to the quinoa. Shake to combine. Add dressing and stir to combine.
Nutrition
Calories: 683kcal | Carbohydrates: 82g | Protein: 25g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 2037mg | Potassium: 1292mg | Fiber: 19g | Sugar: 10g | Vitamin A: 1011IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 7mg