Southwestern Quinoa Salad Recipe
add Chicken or Salmon. Organic red & white quinoa, crunchy veggies and black beans with chipotle cilantro vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
Cook Quinoa
Rinse the red and white quinoa under cold water. In a pot, combine quinoa with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.
Prepare Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, minced chipotle peppers, honey, minced garlic, salt, and black pepper until well combined.
Combine Salad Ingredients
In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, cucumber, red bell pepper, corn, and cilantro.
Add Vinaigrette
Pour the chipotle cilantro vinaigrette over the salad and toss until everything is well coated.
Add Optional Protein
If using, add diced chicken or flaked salmon to the salad and gently mix to combine.
Serve
Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.