About the Recipe
The girth aka body of this salad is protein-packed, gluten-free quinoa. Quinoa is one of those grains that adopts the flavors it’s cooked with as it doesn’t have much if any of its own. I used tri-color quinoa only for presentation sake. You can use whatever color/style you have on hand. You can cook your quinoa in water as suggested on the package, but for a bit more flavor I cook it in chicken or vegetable broth with a pinch of salt. I find it’s just what it needs for a bit more flavor-flave. This salad’s veggie component has a distinctively flavorful flair, in large part to grilling the corn. Now, you could go ahead and use frozen corn if you’d like, but you’ll be missing out on the smoky flavor that comes from grilling the corn, and is one of my favorite, crunchy parts. The dressing is really where you’re going to have to dictate to your individual taste. Chipotle peppers can be hot, hot, hot. The adobo sauce they’re packed in adds the smokey flavor. I tend to go a bit heavy on the spicy and smokey because once the dressing is added to the quinoa (remember how quinoa adopts whatever flavor it’s paired with?) the dressing really mellows out. That’s why this might be a salad you make once, then adapt the next time to suit your tastebuds.
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.
Servings 10 servings
Calories 442kcal
Ingredients
- 3 cups chicken broth or water
- 2 cup tri-color quinoa
- 2 teaspoons kosher salt , divided
- 2 ears of grilled corn , husks removed
- 1 red bell pepper , cored, seeded and diced
- 1 cup cherry tomatoes , halved
- 1 15- ounce can black beans , drained
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 4 avocados , seeds removed and cut into 1-inch chunks
- 1/2 cup vegetable or canola oil
- 1/3 cup fresh lime juice , from about 4 limes
- 2-3 canned chipotle peppers in adobo sauce , minced, plus 1-2 tablespoons adobo sauce (to taste)
- 2 tablespoons seasoned rice wine vinegar
- 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.
Nutrition
Calories: 442kcal | Carbohydrates: 47g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 949mg | Potassium: 917mg | Fiber: 12g | Sugar: 7g | Vitamin A: 800IU | Vitamin C: 37mg | Calcium: 56mg | Iron: 4mg
Abby @ Heart of a Baker says
Corn and chilies in adobo?! Sign me UP! I love throwing together salads like this for improptu picnics, so this is going to be on my list next time :)
Christine @ WRY TOAST says
ALL the flavor!!!! this looks incredible Heidi, it would pair well with anything. xo
Liz @ Floating Kitchen says
This is my kind of salad! Bring on the smokiness!
Letty / Letty's Kitchen says
Oh chipotle my love. You make everything all right. What gorgeous colors and flavors you’ve go going here Heidi!
Liren says
Holy smokes!! No wonder this was a hit – how appropriate to serve a salad with pop on the 4th of July :) This is totally my kind of salad, Heidi – I MUST try it.
Celeste | The Whole Serving says
I’m a big salad girl and this one is a winner in my book. So delicious!
marcie says
I’d choose a quinoa salad over pasta salad any day! I love the latin flair you gave this one — smoky chipotle is always a hit with me!
becky says
I love chipotle pepper too! Hope you had a great time with your sister in Houston!
olivenation says
Do I have to tell you how much I love these? Of course I love them!
Nice and delicious recipes …love to try it once https://www.olivenation.com/recipe/index/index/id/warm-cinnamon-raisin-quinoa
itunes card says
Thank you so much and Now i’m looking ahead to contact you.
Laura | Tutti Dolci says
This is my kind of salad, just what I want to eat all summer long!
msgsnd says
That’s awesome!
kelley {mountain mama cooks} says
I adjust every recipe to my taste- even the first time around. You can never have enough quinoa salads in your arsenal and this is a gorgeous way to highlight all the summer goodies!
Jane says
Delicious. I cant wait to make some of this Latin inspired quinoa and avocado salad.
Becky says
I just made this! Modifications: I skipped the red onion, red bell pepper and cilantro. And I only used 1/2 of the vinaigrette drizzle. Oh, and I used a small can of Creamed Corn (opened by mistake!) and a full can of Black Beans. The Creamed Corn (along with the honey in the drizzle) gave a fantastic sweet kick. The Chipotle Peppers gave it a wonderful heat and smokiness. It was FABULOUS! Thanks Heidi!