Mexican Quinoa Salad Bowls with Chipotle-Lime Vinaigrette

Mexican Quinoa Salad Bowls with Chipotle-Lime Vinaigrette ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can black beans
• 1 cup corn
• 1 medium red bell pepper
• 0.25 cup red onion
• 1 pepper jalapeño
• 0.5 cup cilantro
• 0.25 cup olive oil
• 3 tbsp lime juice
• 1 pepper chipotle pepper in adobo sauce
• 1 clove garlic clove
• 1 tsp honey or maple syrup
• 0.5 tsp cumin
• 0.25 tsp salt
• 0.125 tsp black pepper
• 1 medium avocado
• 0.5 cup tortilla chips

How to make Mexican Quinoa Salad Bowls with Chipotle-Lime Vinaigrette

1. **Cook the Quinoa:** Rinse 1 cup of uncooked quinoa thoroughly under cold water using a fine-mesh sieve until the water runs clear. Combine the rinsed quinoa and 2 cups vegetable broth (or water) in a medium saucepan. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Then, fluff with a fork and transfer to a large mixing bowl to cool slightly.
3. **Prepare the Salad Ingredients:** While the quinoa cooks, prepare the vegetables. Rinse and drain the 15 oz can of black beans. Dice 1 medium red bell pepper, finely dice 1/4 cup red onion, and mince 1 jalapeño (if using). Chop 1/2 cup fresh cilantro.
4. **Make the Chipotle-Lime Vinaigrette:** In a small bowl or jar, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 1 minced chipotle pepper (plus 1 tsp adobo sauce), 1 minced garlic clove, 1 tsp honey (or maple syrup), 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
5. **Assemble the Salad:** Add the rinsed and drained black beans, 1 cup corn, diced red bell pepper, finely diced red onion, minced jalapeño (if using), and chopped cilantro to the bowl with the cooled quinoa. Toss gently to combine all the ingredients.
6. Pour the prepared Chipotle-Lime Vinaigrette over the quinoa and vegetable mixture. Toss again until all components are evenly coated with the dressing. Taste and adjust seasoning as needed.
7. **Serve:** Divide the Mexican Quinoa Salad among four serving bowls. If desired, top each bowl with slices or cubes of 1 ripe avocado and a sprinkle of crushed tortilla chips for added crunch. Serve immediately, or refrigerate for up to 3 days for meal prep.

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