Southwestern Chipotle Quinoa Salad

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These are my newest toys:

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D and I no longer have a gym membership, which is frightening and exciting all at the same time. I thrive on the time I set aside each day to torture myself with lunges, push ups and things of the like. So not having a gym membership is frightening. BUT, I’ve been bargain shopping for gym equipment and am getting pretty excited about seeing what I can do without a gym. These were my most recent purchases. The yoga mat will help me transition some of my workouts outdoors. Win! Oh, and for yoga, too. I know it’s great for you, but that doesn’t mean I have to like it.

Speaking of wins, this recipe for Southwestern Chipotle Quinoa Salad is a champ!

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I can’t take 100% credit for it, however. My sister, Annie, makes a bean salsa on holidays that’s totes delicious. Her recipe is full of different types of beans, cilantro, limes, corn, etc, etc. . .It has great flavor and I could eat it with a spoon. My twist on her recipe adds a little bit more heat, protein, and can be served as a side dish or thrown in with some chicken and made into a one skillet weeknight meal. Another win! This version uses white quinoa, but I think red would be even better! Couldn’t find it around here, though! 😦

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Start by prepping your qunioa. (Make a big batch on Sunday night that you can scoop out and use throughout the week. Saves like 15 minutes per meal!)

Add 1 cup of quinoa to a saucepan over high heat, followed by a scant 2 cups of chicken broth or water.

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Once it begins to boil, cover and reduce heat to low. Let simmer, covered, for about 15 minutes. Remove from heat and let sit for about 5 minutes. You can start prepping the rest of the recipe in the meantime.

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In a small mixing bowl, add 1 tsp southwestern chipotle Mrs. Dash, 3 TBSP adobo sauce from a can of chipotle peppers, 1/2 cup fresh squeezed lime juice, 2 TBSP sugar, and 2-3 TBSP olive oil. Whisk all together until completely combined. Set aside.

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Next, add 1 can black beans (drained and rinsed), 1 cup corn (if canned, drain it), and 1 small can of diced green chilies to a separate mixing bowl.

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Chop 1 cup of tomatoes, 1/3 cup cilantro, 2 avocados, and 1/2 of a medium red onion. If you squeeze a lime wedge over your avocados, it will help prevent them from browning. 🙂

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Add the above 4 ingredients to the black bean/corn/chilies mixture. Give it a gentle toss.

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Once the quinoa has completely cooled, add the lime/adobo sauce mixture and toss to combine. Add that to the veggie/bean bowl.

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Add salt and pepper to adjust the flavors as needed. Serve it up and enjoy! 🙂

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Southwestern Chipotle Quinoa Salad

1 c. quinoa

2 c. chicken broth or water

1 tsp Southwestern Chipotle Mrs. Dash

3 TBSP chipotles in adobo sauce (not the chipotles)

1/2 c. fresh lime juice

2 TBSP sugar

2-3 TBSP olive oil

1 can black beans (drained and rinsed)

1 c. corn

1 small can green chilies

1 c. chopped tomatoes

1/3 c. cilantro, chopped

2 avocados, diced

1/2 medium red onion, diced

sat and pepper to taste

Directions:

1. Bring quinoa and chicken broth to a boil. Once boiling, turn down to low, cover and let simmer for 15 minutes. Once done, take of heat and set aside.

2. In a small mixing bowl, whisk the next 5 ingredients thoroughly. Set aside. In a seperate larger mixing bowl, add the next 7 ingredients.

3. Once the quinoa has cooled, add to it the adobo/lime juice mixture and stir to combine. Now add the quinoa to the beans and veggies and mix. Salt and pepper to taste.

4. Enjoy!

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