quinoa salad with lemon chipotle dressing

Quinoa Salad with Lemon Chipotle Dressing

 
 
Why yes, it is another quinoa salad! A perfect meal to have in your fridge on a hot summer day, best made ahead of time so the flavors can marry, and it can get nice and cold. It will easily keep for a few days, but be sure you don’t add the avocado and tomato until right before serving.

 

This salad has bold, fresh flavors with some smoky heat. I think you’ll find it simple to put together. It works as a healthy main or side dish, perfect for a picnic or bbq! I plan to make it for the holiday weekend. We will have friends in town, and it will be great to have on hand to eat in or pack to go to the lake if it’s too hot in town!

 

Quinoa Salad with Lemon Chipotle Dressing

(serves 8 – 12)

 

2 cups quinoa, rinsed (use any color, I actually mix white and red cause I’m cool like that)
3 cups water
salt
 
1/3 cup chopped sweet onion (like Walla Walla, Vidalia or Maui)
2 cups diced bell pepper
1 cup diced cucumbers
 
1 can black beans, rinsed and drained
1 cup corn (fresh, cooked or frozen, thawed)
1 can black olives, drained and sliced in half
3/4 cup chopped cilantro
 
Dressing
2 cloves garlic, peeled and grated
4 – 6 chipotle peppers in adobo
3/4 cup fresh lemon juice
3/4 cup olive oil or canola oil
 salt and freshly ground pepper
 
Garnish
fresh diced tomato
fresh diced avocado
more cilantro to pretty it up
 
Place 2 cups quinoa, 3 cups water and a pinch of salt in a large saucepan. Bring to a boil on high heat, stirring often, then reduce heat to low, cover and allow to cook about 15 minutes or until the quinoa has absorbed all the water, stirring occasionally.
 
note: The directions on the package your quinoa comes in will likely call for a 1 to 2 ratio of quinoa to water. I find a 1 to 1.5 ratio makes for a nicer texture with a little crunch and no mushiness.
 
red and white quinoa
cooking quinoa
 
If you need to cook the corn, do so at this time by steaming, boiling or grilling it on the cob then allow it to cool. If using frozen, simply allow it to thaw before adding it to the salad. 
 
Remove lid, fluff and set aside to cool.
 
fluffing cooked quinoa
 
Chop onion, core and dice bell peppers, peel and dice cucumbers (remove seeds if necessary, depending on the variety) and place in large work bowl. Sprinkle with a pinch of salt and freshly ground pepper.

 

coring bell pepper
diced bell pepper
diced veggies
 
Remove 4 – 6 peppers from the adobo sauce and chop into small pieces. Refrigerate remaining peppers and sauce (I remove them from the can). If you’d like more heat in your dressing, you can add some of the adobo sauce.
 

 

goya chipotle in adobo
chopped chipotle in adobo
 
Grate garlic over a medium work bowl.
 
grated garlic with microplane
 
Add the chopped peppers and lemon juice.
 
lemon chipotle dressing
 
Stir in the oil, salt, and pepper to taste, add more heat with adobo sauce if you like. The flavor of the dressing should be bold as the quinoa, beans, and veggies will absorb a lot of flavor.

 

lemon chipotle dressing
 
Add black beans and corn to the veggie mixture.
 

 

chopped veggies with black beans
 
Add 4 cups cooked quinoa and dressing, stir to combine, then taste. Add salt and pepper as needed. If it seems too dry, add more lemon juice and olive/canola oil. If you feel like it could use more quinoa, you should have about 2 cups remaining that you can add as needed. (I always need to have some plain that I can give my girls).
 
adding dressing to quinoa
 
Slice olives, chop cilantro.
 
olives and cilantro
 
Stir in olives and cilantro.
 
tossing quinoa salad
tossing quinoa salad
 
Chill before serving. Or don’t, it’s good at room temp too, just better as it sits in the fridge.
 
Garnish with avocado, tomato and fresh cilantro.

 

tossing quinoa salad

 

 

These days, many of us have no idea what it’s like to have to fight for our freedom. Unfortunately, as a result, complacency, cynicism, and entitlement abound. Let us remember, our country owes us nothing, but we are indebted to our forefathers and our military. The very least we can do as we celebrate Independence Day is to practice gratitude and pride in our country. It is very flawed, but it is ours, and we are all responsible for it, it is not responsible for us.

“In the truest sense, freedom cannot be bestowed; it must be achieved.”
Franklin D Roosevelt 

Have a safe and happy 4th!