Quinoa Southwest Salad with Creamy Chipotle Dressing

dishingouthealth.com

Katrina T

¾ cup dry (uncooked) quinoa

1 ½ cups vegetable broth (sub chicken broth)

1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

1 tsp. chili powder

1 tsp. ground cumin

¾ tsp. garlic powder

½ tsp. onion powder

¼ tsp. kosher salt

1 (15-oz.) can black beans, rinsed and drained

1 cup frozen/thawed (or canned) fire-roasted corn (sub sweet corn)

1 pint cherry tomatoes, halved

1 medium ripe avocado, peeled and diced

¼ cup fresh cilantro leaves, roughly chopped

¼ cup roasted and salted pumpkin seeds (pepitas)

subheading: Creamy Chipotle Dressing:

¼ cup plain whole-milk Greek yogurt (see notes below for vegan alternative)

2 Tbsp. mayonnaise (I use avocado oil mayo)

2 Tbsp. extra-virgin olive oil

1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

2 tsp. fresh lime juice

1 tsp. honey or maple syrup

½ tsp. kosher salt

¼ tsp. garlic powder

Directions at dishingouthealth.com

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