Red Quinoa in Chipotle Adobo Sauce with Avocado
Maybe the perfect dish. Beautiful, so healthy and beyond delicious. We LOVED this salad!
Servings 4 -6 Servings
Calories
Ingredients
- 2 & 1/2 cups water
- 8 ozs red quinoa it's pretty but use regular too if it's not available
- ¼ cup fresh lime juice
- 1-2 Tbsp chipotle in adobo sauce the recipe from CCA says to use sauce only but that would have taken several cans to achieve; I simply put the peppers in a small processor and mixed with the olive oil and lime juice
- ¼ cup extra virgin olive oil
- 1 tsp kosher salt
- 1 bunch scallions sliced thinly
- ½ bunch fresh cilantro cleaned, chopped
- 1 cup roasted corn If in summer, I would have roasted on grill but I actually thawed and drained some frozen corn, tossed with a bit of olive oil and roasted the kernels under the broiler for 3-4 minutes
- 1-2 Roma tomatoes seeded and diced
- 1 -2 avocados diced (firm avocados work best)
- juice from 1/2 lime to coat avocado
Instructions
- Bring water to a boil, stir in red quinoa.
- Reduce to a simmer and cover for about 15 minutes, or until liquid is gone.
- Cool quinoa quickly.
- Slowly whisk olive oil into lime juice and adobo sauce until well-blended.
- Adjust flavor with salt.
- Add chipotle lime dressing to red quinoa and mix well.
- Dice avocado and coat with lime juice to prevent browning.
- Gently stir in avocado and remaining ingredients and mix well.
- Chill before serving.
Nutrition
Serving: 1grams