Chipotle Southwestern Quinoa Salad
Prep time
Cook time
Total time
A spicy, smokey southwestern quinoa style salad made with black beans, corn, lime juice and chipotle peppers.
Serves: 9 heaping cups
  • 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
Nutrition Information
Serving size: 1 heaping cup
Recipe by PB + P Design at