Tex-Mex Quinoa Salad

This Tex-Mex Quinoa Salad is loaded with feel-good ingredients and tossed in a zippy, smoky dressing making for an energizing, refreshing meal.

subheading: Base Ingredients:

1 cup cooked quinoa *

1 - [ 15 oz. can ] corn, drained

1 - [ 15.5 oz. can ] kidney beans, drained and rinsed

¾ cup seeded tomatoes, small dice

¼ cup red onions, fine dice

2 baby English cucumbers, chopped

1 red bell pepper, small dice

subheading: Chipotle Lime Dressing Ingredients:

¼ cup distilled white vinegar

1 Tablespoon tahini

2 teaspoon organic maple syrup

2 Tablespoons low-sodium vegetable broth *

1 teaspoon white miso *

1 to 2 Tablespoons lime juice ( /-)

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons dried minced onions

⅛ teaspoon chipotle powder

⅛ teaspoon smoked paprika

teaspoon chili powder

pinch to ¼ teaspoon sea salt ( /-) *

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