Recipe for quinoa, avocado, tomato and black bean salad with chipotle lime dressing
If you don't already own a rice cooker, promise me that you will buy one. (You can buy a cute model that sings when the rice is done, or one that doesn't sing. It won't matter.) You will make great rice with it, of course, and you'll make the best quinoa ever. I didn't cook quinoa very often before learning the super-easy rice cooker method from Karina, the Gluten-Free Goddess. This salad combines quinoa with avocado, tomato, cucumber, black beans and onion, tossed with a dressing that gets its kick from canned chipotle chiles in adobo. Start with one chipotle, and add a second one if you dare.
Quinoa, avocado, tomato and black bean salad with chipotle lime dressing
Inspired by a recipe for quinoa taco salad on Gluten-Free Goddess, this recipe serves 4 as a vegetarian main dish, or 8 as side dish with grilled fish, beef or chicken.
1 cup quinoa, rinsed and drained
1/4 cup canola oil
Juice of 1 lime
1 Tbsp agave nectar
1-2 chipotle chiles in adobo
1 Tbsp plain yogurt
1/2 tsp kosher salt
1 avocado, cut into large chunks, tossed with lime juice to keep it from discoloring
1/2 large English (seedless) cucumber, cut into large chunks
1/4 cup chopped red onion
1/2 cup cooked (or canned and drained) black beans
2 cups chopped fresh tomato (2 large tomatoes)
Sprigs of fresh cilantro or chopped cilantro leaves, for garnish (optional)
Place quinoa in the rice cooker with 2 cups of water. Set the cooker to COOK, and let it do its thing. (If you don't have a rice cooker, put the rinsed quinoa and 2 cups of water in a saucepan. Bring to a simmer and cook, covered, for 30 minutes or until the quinoa is cooked.)
While the quinoa is cooking, add the oil, lime juice, agave nectar, 1 chipotle chile, yogurt and salt in a blender, and process until smooth. Taste, and if you want more heat, add a second chipotle. Set aside.
When the quinoa is finished cooking, open the lid of the rice cooker to let it cool slightly. Add the quinoa to a mixing bowl, and fluff with a fork. Gently mix in the chopped avocado, cucumber, onion, black beans and tomato, and stir in almost all of the dressing (you might need it all, but maybe not, so start slowly). Taste, and add salt if needed.
Serve right away, or refrigerate for up to 2 days.
More recipes in The Perfect Pantry:
Quinoa salad with tomato, feta and parsley
Black bean, quinoa and red pepper salad with honey-lime vinaigrette
Quinoa turkey meatloaf
Chickpea, quinoa and spinach salad with preserved lemon vinaigrette
Couscous salad with herbs
Other recipes that use these pantry ingredients:
Warm and nutty cinnamon quinoa, from 101 Cookbooks
Quinoa vegetable paella, from FatFree Vegan Kitchen
Black bean mango quinoa salad, from Eclectic Recipes
Quinoa tabbouleh salad with parsley and mint, from Kalyn's Kitchen
Japanese inspired quinoa, from Chocolate & Zucchini