Quinoa Southwest Salad with Creamy Chipotle Dressing

Name: Quinoa Southwest Salad with Creamy Chipotle Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup dry (uncooked) quinoa; 1 1/2 cups vegetable broth ((sub chicken broth)); 1 Tbsp. adobo sauce (from canned chipotle chiles in adobo); 1 tsp. chili powder; 1 tsp. ground cumin; 3/4 tsp. garlic powder; 1/2 tsp. onion powder; 1/4 tsp. kosher salt; 1 (15-oz.) can black beans, rinsed and drained; 1 cup frozen/thawed (or canned) fire-roasted corn ((sub sweet corn)); 1 pint cherry tomatoes, halved; 1 medium ripe avocado, peeled and diced; 1/4 cup fresh cilantro leaves, roughly chopped; 1/4 cup roasted and salted pumpkin seeds (pepitas); 1/4 cup plain whole-milk Greek yogurt ((see notes below for vegan alternative)); 2 Tbsp. mayonnaise ((I use avocado oil mayo)); 2 Tbsp. extra-virgin olive oil; 2 tsp. fresh lime juice; 1 tsp. honey or maple syrup; 1/2 tsp. kosher salt; 1/4 tsp. garlic powder

Instructions

Prep:20minCook:15min

Quinoa Southwest Salad with Creamy Chipotle Dressing is a protein-packed, make ahead-friendly lunch or dinner. Filled with nutritious ingredients, gluten free, vegetarian, and only 30 minutes to make.

Updated at: Mon, 10 Aug 2026 15:30:09 GMT