quinoa salad with chipotle ranch dressing
NuStart · Recipes · Salads
Quinoa Salad with Chipotle Ranch Dressing
Stovetop · ~20 min · Serves 7 · about 1 cup each
Ingredients
- Salad: 2 cups cooked quinoa
- Salad: 1 cup canned black beans, drained and rinsed
- Salad: 1 cup frozen corn kernels
- Salad: 1 cup diced tomatoes
- Salad: avocado and fresh cilantro, for topping (fresh is best here; dried does not substitute well)
- Dressing: ½ cup plain Greek yogurt
- Dressing: ⅓ cup mayonnaise
- Dressing: ½ cup cilantro (fresh is best here; dried does not substitute well)
- Dressing: 1 chipotle chili in adobo + 1 tsp adobo sauce
- Dressing: juice from 1 lime
- Dressing: ½ tsp Worcestershire sauce
- Dressing: ½ tsp garlic powder
- Dressing: ½ tsp onion powder
- Dressing: ½ tsp smoked paprika
- Dressing: salt and pepper to taste
Directions
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- Blend all dressing ingredients in a food processor until smooth.
- Heat the corn, beans, and tomatoes in a saucepan over medium-low until warmed through.
- Add the quinoa and desired amount of dressing; stir to combine.
- Serve warm, topped with avocado and cilantro.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Frozen
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Per-serving values are approximate and vary with brand, variety, and preparation. Sodium is counted before any salt added to taste.