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Latin Chipotle Quinoa Salad with Avocado

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 10

INGREDIENTS

3 cups

chicken broth or water

2 cups

tri-color quinoa

2 tsp

kosher salt, divided

2

ears of grilled corn, husks removed

1

red bell pepper, cored, seeded and diced

1 cup

cherry tomatoes, halved

1 15 ounce can

black beans, drained

1/2 cup

chopped red onion

1/3 cup

chopped fresh cilantro

4

avocados, seeds removed and cut into 1-inch chunks

1/2 cup

vegetable or canola oil

1/3 cup

fresh lime juice, from about 4 limes

2

canned chipotle peppers in adobo sauce, minced, plus 1-2 tablespoons adobo sauce (to taste)

2 tbsp

seasoned rice wine vinegar

2 tbsp

honey

2 tsp

cumin