Quinoa and Chipotle Salad with Avocados

 Fan of easy to make quinoa salad recipes? Try this Latin Quinoa and Chipotle Salad with Avocados.

  • Servings 4
  • 45'
  • Easy

Recipe

This quinoa and chipotle salad is one of our favorite Latin salads’ recipes, easy to prepare for a weekday lunch or dinner.

Ingredients

  • 1/2 cup heart healthy* Mazola® Corn Oil
  • 3 cups of chicken broth
  • 2 cups quinoa
  • 2 teaspoons salt
  • 2 ears of grilled corn husks removed
  • 1 red bell pepper cored, seeded and diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 2 avocados seeds removed and cut into 1-inch chunks
  • 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 (white? rice?) wine vinegar
  • 2 tablespoons honey

How to prepare the Quinoa and Chipotle Salad with Avocados

  1. Bring the chicken broth to a boil in a medium saucepan. Add the quinoa and season with the 1 teaspoon of salt, bring back to a boil then reduce to a simmer and cook for 20 minutes or until the broth has absorbed and the quinoa is tender.
  2. Add more broth or water as needed. Spread the cooked quinoa on a baking sheet to cool. When cool, add to a large serving bowl.
  3. Meanwhile, heat the grill to high and grill the corn, turning occasionally, until the corn is tender and charred in spots, about 5-10 minutes.
  4. Cut the corn from the cob and add to the large serving bowl with the red bell pepper, cherry tomatoes, chopped red onion and avocado chunks and sprinkle with the chopped cilantro.
  5. In a small bowl, mix Mazola® Corn Oil, lime juice, chipotle peppers and adobo sauce, rice wine vinegar, honey and remaining 1 teaspoon of salt. Whisk together and taste for seasonings and spiciness of the chipotle peppers.
  6. Drizzle over the quinoa and vegetables and gently fold to combine, taking care with the avocados so they don’t break apart.
  7. Taste for seasonings: if you like it more spicy, mix more adobo with 1 -2 tablespoons of oil and fold in.

Pro Tips

Want more easy to make, delicious recipes? Check these out!

This recipe is brought to you by Mazola® Corn Oil

Please note that:

Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.

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