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Quinoa with Chipotle-Lime Dressing

Rated as 4.7 out of 5 Stars

"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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Ingredients

55 m servings 341 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 341 calories; 14.5 g fat; 45.1 g carbohydrates; 10.6 g protein; < 1 mg cholesterol; 474 mg sodium. Full nutrition

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Reviews

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Delish :) I used only half the amount of quinoa (just a preference; I like my salads with a higher veg-to-quinoa ratio) and cooked it the way I normally do, with less water/broth. Also used home...

We both loved this! So much flavor and so good for us. Will definitely make this a regular Meatless Monday meal.

Love this salad! I wouldn't change a thing- it is delicious.

I added some red pepper and shallots. I will make this again, certainly.

Add green onions for a snap of color.

i am in love with this recipe one of the best quinoa recipes i have ever tried

Yum! This is so good. I made the recipe as written and it is great. The dressing is fantastic. I'll be using the dressing recipe for other salads as well. Thanks for a great recipe!