Go Back
Zesty Quinoa Southwest Salad with Chipotle Dressing
Alyssa

Zesty Quinoa Southwest Salad with Chipotle Dressing

Enjoy Zesty Quinoa Southwest Salad with Chipotle Dressing—fresh, vibrant, and packed with flavor for a healthy and satisfying meal.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 3/4 cup dry quinoa: This tiny seed is packed with protein and essential amino acids making it a healthy base for the salad.
  • 1 1/2 cups vegetable broth or chicken broth: Using broth instead of water infuses the quinoa with extra flavor.
  • 1 Tbsp. adobo sauce: Adds a smoky spicy kick to the dish, enhancing its Southwest flair.
  • 1 tsp. chili powder: A classic seasoning that contributes warm heat and depth.
  • 1 tsp. ground cumin: This spice brings an earthy flavor that pairs wonderfully with the other spices.
  • 3/4 tsp. garlic powder: A staple in many recipes garlic powder offers a savory background note.
  • 1/2 tsp. onion powder: Deepens the flavor profile without the strong bite of raw onions.
  • 1/4 tsp. kosher salt: Essential for enhancing the overall taste of the salad.
  • 1 can 15-oz. black beans, rinsed: Providing protein and fiber, black beans are a hearty addition.
  • 1 cup frozen/thawed fire-roasted corn or sweet corn: The sweetness of corn balances the spices beautifully.
  • 1 pint cherry tomatoes halved: These juicy additions offer freshness and a burst of flavor.
  • 1 ripe avocado diced: Not only does it add creaminess, but avocados also offer healthy fats.
  • 1/4 cup fresh cilantro chopped: Fresh herbs uplift the dish and provide a burst of color.
  • 1/4 cup roasted pumpkin seeds pepitas: Adding crunch and nutrition, these seeds are a great topping.
For the Creamy Chipotle Dressing, you’ll need:
  • 1/4 cup plain whole-milk Greek yogurt: This adds creaminess and tang; a vegan alternative can be found in plant-based yogurts.
  • 2 Tbsp. mayonnaise avocado oil mayo recommended: Provides richness, balancing the acid in the dressing.
  • 2 Tbsp. olive oil: Adds smoothness and a depth of flavor.
  • 1 Tbsp. adobo sauce: The same sauce used in the salad adds continuity in flavor.
  • 2 tsp. fresh lime juice: The acidity from lime brightens the dressing.
  • 1 tsp. honey or maple syrup: A touch of sweetness to balance the spices; choose maple syrup for a vegan option.
  • 1/2 tsp. kosher salt: Enhance the flavors of the dressing.
  • 1/4 tsp. garlic powder: For an extra hint of garlic.

Method
 

  1. Prepare the Quinoa: In a medium saucepan, combine 3/4 cup dry quinoa, 1 1/2 cups vegetable broth (or chicken broth), 1 Tbsp. adobo sauce, 1 tsp. chili powder, 1 tsp. ground cumin, 3/4 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. kosher salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the quinoa is fluffy and the liquid is fully absorbed. Once done, remove from heat and let it cool for 10 minutes.
  2. Make the Dressing: While the quinoa is cooling, prepare the dressing. In a small bowl, whisk together 1/4 cup plain whole-milk Greek yogurt, 2 Tbsp. mayonnaise, 2 Tbsp. olive oil, 1 Tbsp. adobo sauce, 2 tsp. fresh lime juice, 1 tsp. honey or maple syrup, 1/2 tsp. kosher salt, and 1/4 tsp. garlic powder until smooth and well combined. Adjust seasoning to taste.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled quinoa, 1 can (15-oz.) black beans (rinsed), 1 cup frozen/thawed fire-roasted corn, 1 pint cherry tomatoes (halved), 1 ripe avocado (diced), 1/4 cup fresh cilantro (chopped), and 1/4 cup roasted pumpkin seeds (pepitas). Gently toss the salad.
  4. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine. This salad can be enjoyed warm, chilled, or at room temperature, making it versatile for any occasion.
  5. As you follow these steps, look for visual cues like the quinoa becoming fluffy and the salad blending evenly with the dressing. Remember, the key is to be gentle when mixing to maintain the integrity of the avocado and the cherry tomatoes.