Quinoa with Chipotle-Lime Dressing recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 474.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir black beans, tomato, bell pepper, and avocado together in a bowl.

  4. 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.

  5. Pour dressing over black bean mixture, add quinoa and toss to coat.

Recipe Yield

6 servings

Recipe Note

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.

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