Quinoa With Chipotle Lime Dressing Recipes

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QUINOA WITH CHIPOTLE-LIME DRESSING



Quinoa with Chipotle-Lime Dressing image

Healthy, fast, easy, versatile meal with a kick--great as an entree or side dish. You can substitute chicken broth for vegetable broth, if desired. Garnish with black olives and cilantro.

Provided by Ashley Steele

Categories     Everyday Cooking

Time 55m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
1 (15 ounce) can black beans, rinsed and drained
1 large tomato, chopped
1 yellow bell pepper, chopped
1 avocado, diced
½ cup firmly packed chopped fresh cilantro
1 lime, juiced
2 tablespoons olive oil
2 tablespoons Greek yogurt
1 chipotle chile pepper in adobo sauce, sauce reserved
1 tablespoon honey
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
  • Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
  • Stir black beans, tomato, bell pepper, and avocado together in a bowl.
  • Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
  • Pour dressing over black bean mixture; add quinoa and toss to coat.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 45.1 g, Cholesterol 0.9 mg, Fat 14.5 g, Fiber 11.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 474.5 mg, Sugar 7.4 g

QUINOA WITH CHIPOTLE-LIME DRESSING



Quinoa with Chipotle-Lime Dressing image

Healthy, fast, easy, versatile meal with a kick--great as an entree or side dish. You can substitute chicken broth for vegetable broth, if desired. Garnish with black olives and cilantro.

Provided by Ashley Steele

Categories     Everyday Cooking

Time 55m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
1 (15 ounce) can black beans, rinsed and drained
1 large tomato, chopped
1 yellow bell pepper, chopped
1 avocado, diced
½ cup firmly packed chopped fresh cilantro
1 lime, juiced
2 tablespoons olive oil
2 tablespoons Greek yogurt
1 chipotle chile pepper in adobo sauce, sauce reserved
1 tablespoon honey
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
  • Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
  • Stir black beans, tomato, bell pepper, and avocado together in a bowl.
  • Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
  • Pour dressing over black bean mixture; add quinoa and toss to coat.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 45.1 g, Cholesterol 0.9 mg, Fat 14.5 g, Fiber 11.2 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 474.5 mg, Sugar 7.4 g

AVOCADO QUINOA SALAD WITH CHIPOTLE LIME DRESSING



Avocado Quinoa Salad with Chipotle Lime Dressing image

I found this on the Cooking Quinoa website and I have subscribed to Wendy's eBooks. This is called a salad but it's really a meal. I used black beans instead of the pinto and it was DELISH! :)

Provided by Cheryl Johnson

Categories     Salads

Time 5m

Number Of Ingredients 6

1 1/2 c pinto (or black) beans, drained and rinsed
1 1/2 c cooked quinoa
1 c grape tomatoes, quartered
1/2 c fresh cilantro
1 avocado, pitted and chopped
1 chipotle lime dressing (see recipe)

Steps:

  • 1. In a medium bowl combine pinto beans, quinoa, tomato, cilantro and avocado.
  • 2. Toss with desired amount of dressing and serve chilled or at room temperature.
  • 3. Drizzle with additional dressing as desired.

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