Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Bowl of Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 3-4 Servings 1x
  • Category: Salad
  • Cuisine: Tex-Mex
  • Diet: Vegan

Description

This Tex-Mex Quinoa Salad is loaded with feel-good ingredients and tossed in a zippy, smoky dressing making for an energizing, refreshing meal.


Ingredients

Scale

Base Ingredients:

  • 1 cup cooked quinoa *
  • 1 – [ 15 oz. can ] corn, drained
  • 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
  • ¾ cup seeded tomatoes, small dice
  • ¼ cup red onions, fine dice
  • 2 baby English cucumbers, chopped
  • 1 red bell pepper, small dice

Chipotle Lime Dressing Ingredients:

  • ¼ cup distilled white vinegar
  • 1 Tablespoon tahini
  • 2 teaspoon organic maple syrup
  • 2 Tablespoons low-sodium vegetable broth *
  • 1 teaspoon white miso *
  • 1 to 2 Tablespoons lime juice (+/-)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried minced onions
  • ¼ + 1/8 teaspoon chipotle powder
  • ¼ + 1/8 teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • pinch to ¼ teaspoon sea salt (+/-) *

Instructions

  1. Place the all the Chipotle Lime Dressing Ingredients into a small bowl, whisk until smooth and emulsified, set aside.
  2. Prepare all the vegetables and place into a large, then add the cooked quinoa. Toss to evenly distribute the salad ingredients; then drizzle with the Chipotle Lime Dressing while tossing.
  3. Taste test and add adjust seasonings accordingly. Serve and enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  3 to 4  (makes 6 cups)