Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

from monkeyandmekitchenadventures.com
15 min
3 servings

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

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
  • 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
  • ¼ + 1/8 teaspoon chipotle powder
  • ¼ + 1/8 teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • pinch to ¼ teaspoon sea salt (+/-) *

Directions

  1. 1

    Place the all the Chipotle Lime Dressing Ingredients into a small bowl, whisk until smooth and emulsified, set aside.

  2. 2

    Prepare all the vegetables and place into a large, then add the cooked quinoa. Toss to evenly distribute the salad ingredients; then drizzle with the Chipotle Lime Dressing while tossing.

  3. 3

    Taste test and add adjust seasonings accordingly. Serve and enjoy!