Southwest Quinoa Salad with Green Chile Avocado Dressing
for the quinoa:
1 Tbsp. olive oil
1 Tbsp. Hatch Red Chile Powder
1/2 tsp. cumin
1/2 cup quinoa
for the dressing:
1 large avocado, pitted and peeled
1 Tbsp. sour cream
2 Tbsp. Santa Fe Ole Hatch Green Chile
2 medium limes, juiced
salt and pepper to taste
for the salad:
2 ear corn, kernels removed
1/2 can black beans, rinsed and patted dry
1 medium yellow bell pepper, chopped
1/2 cup green onion, chopped
1 large handful cilantro, roughly chopped
1 cup cherry tomatoes, halved
lime slices for serving
Directions:
for the quinoa:
In a medium saucepan, heat the oil over medium high heat
Add chile powder and cumin and toast until fragrant, about 30 seconds
Add 1 cup water and the quinoa. Stir and increase to high heat
Bring to a boil, reduce heat to a simmer, cover and cook 15 minutes.
Fluff with a fork and set aside
for the dressing:
Combine avocado, sour cream, green chile, lime juice and 1/3 cup of water in a blender
Blend until smooth. Season to taste with salt and pepper. Set aside
for the salad:
In a large serving bowl, combine quinoa, corn, beans, bell pepper, green onion and tomatoes
Toss with dressing and top with chopped cilantro
Serve with lime slices
Click here for Hatch Red Chile Powder
Click here for Santa Fe Ole Hatch Green Chile
