Chipotle Southwestern Quinoa Salad

Hi Everyone,

I have to tell you I am on two major kicks right now, chipotle and quinoa!  I don’t know what it is but I can’t get enough.  I am sure you can tell from the recipes I have recently posted.  Well today I thought why not combine the two?  Oh yah, chipotle peppers with quinoa, win win combo if you ask me.  So let me share with you one of my newest, bold, smokey flavored recipes; Chipotle Southwestern Quinoa Salad.
Chipotle Southwestern Quinoa Salad
This little quiona salad is loaded with flavor, it is thick, filling and mighty darn good! It’s made with black beans, corn, jalapeno, fresh tomatoes and lime juice. Of course you already know I added chipotle peppers, which gives it a nice kick of heat. This is truly a wonderful salad. Plus it is so hardy that one serving will fill you! Which is perfect for lunch!!
Chipotle Southwestern Quinoa Salad
The recipe is super easy to make, I cooked my quinoa in chicken broth for an extra boost of flavor, but feel free to cook it in water or vegetable broth. While my quinoa was cooking, in a large frying pan, I heated up some olive oil with garlic, onion and a freshly diced jalapeno pepper, sautéed it until it was tender. Once the veggies were tender, I tossed in some roasted corn that I bought in the frozen section of Trader Joe’s, black beans, a little cilantro and lime juice. So easy! Then of course I added the chipotle peppers. In the recipe I said to use two peppers, but honestly I used 6 peppers. I like the heat, so use your best judgement. Toss in the quinoa and some fresh tomatoes and your meal is done. This little salad is great as a meal, a side dish or makes a delicious filling for tacos!
Chipotle Southwestern Quinoa Salad

Chipotle Southwestern Quinoa Salad
Nutrition Information
  • Serves: 9 heaping cups
  • Serving size: 1 heaping cup
    Prep time: 
    Cook time: 
    Total time: 
    A spicy, smokey southwestern quinoa style salad made with black beans, corn, lime juice and chipotle peppers.
    • 1 cup red quinoa (or quinoa of your choice)
    • 2 cup chicken broth or vegetable broth
    • 1 tbsp. olive oil
    • 1 clove garlic, minced
    • ¼ cup onion, diced
    • 1 jalapeno, diced
    • 11/2 cup black beans, rinsed
    • 1 cup roasted corn
    • 1 tbsp. lime juice
    • 1 bunch of cilantro, chopped or 1 tablespoon Garden Gourmet Cilantro
    • 2 chipotle peppers in adobo sauce, diced, plus 2 tbsp. of adobo sauce (add more for more heat)
    • 1 cup tomatoes, seeded, diced
    1. Rinse quinoa and place in a pot over medium low heat with chicken broth. Bring to a boil, cover and simmer for about 15 minutes until all of the broth is evaporated. Take off the heat and fluff with a fork.
    2. In a large skillet, over medium low heat, add 1 tablespoons of extra virgin olive oil; heat the olive oil until warmed. Add garlic, onions and jalapeno. Cook until tender, about 3 minutes. Add black beans, corn, lime juice, cilantro and chipolte pepper; cook until warmed. Mix in the quinoa until everything is incorporated. Stir in tomatoes. Serve warm or cold.
    Calories per cup: 152, Fat: 3, Cholesterol: 0, Sodium: 195, Potassium: 56, Carbs: 26, Fiber: 4, Sugar: 2.5, Protein: 6.2

    Chipotle Southwestern Quinoa Salad
    Since this recipe makes a pretty big batch, you can freeze it. I place it in small ziplock freezer bags for individual servings and open the corner of it and pop it in the microwave for 3 minutes. Turns out perfect!!

    Now if you haven’t tried quinoa yet, I highly recommend you give this good for you grain a try! It kind of reminds me of rice. It’s healthy, filling, loaded with fiber and it’s a slow release carb meaning it won’t raise your blood sugar level.

    Have a super wonderful day!


    Chipotle Southwestern Quinoa Salad


    1. Lindsey F says

      I found this recipe via FoodGawker yesterday and put it on my bookmark page to remember to make it tonight. The ingredient list is easy, I had everything already on hand! And holy mother of pearl this is good. I’m eating a big bowl of it as I type and I cannot get enough! I added an entire can of chipotles because I probably wouldn’t use the rest within reasonable time, and of course I like things spicy. Good thing too, because this really packs a punch! (I kept most of the seeds and membranes in the jalapeno, too. I’m a glutton for spice). Anyway, thanks for the great recipe! I’m definitely putting this one into my rotation!

    2. Cheri Barker says

      I need to boost the potassium in my diet, so swapped the corn for roasted butternut squash. Really, really good. I will be doing this one again.

    3. This looks very nice.


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