Latin Chipotle Quinoa Salad with Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant quinoa salad with black beans, corn, bell peppers, and avocado dressed in a chipotle-honey vinaigrette. Crunchy, tangy, and satisfying as a light lunch or dinner. Naturally vegan and full of protein from the beans and grains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups chicken broth or water
- 2 cup tri-color quinoa
- 2 teaspoons kosher salt (, divided)
- 2 ears of grilled corn (, husks removed)
- 1 red bell pepper (, cored, seeded and diced)
- 1 cup cherry tomatoes (, halved)
- 1 15- ounce can black beans (, drained)
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh cilantro
- 4 avocados (, seeds removed and cut into 1-inch chunks)
- 1/2 cup vegetable or canola oil
- 1/3 cup fresh lime juice (, from about 4 limes)
- 2-3 canned chipotle peppers in adobo sauce (, minced, plus 1-2 tablespoons adobo sauce (to taste))
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons cumin
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1011mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 856mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1011MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.