Fiesta Quinoa Salad

Fiesta Quinoa Salad

• 1.5 Cups Quinoa (Uncooked - will yield about 4-5 cups cooked)
• 1 14 Oz Can Organic Black Beans
• 3 Ears White Corn, raw, cut the kernels off the cob
• 2 Cups Cherry Tomatoes Quartered
• 1 Orange Bell Pepper, Chopped
• 2 Avocados, firm, chopped

Dressing:

In a blender combine:

• 2 Chipotle peppers (canned in adobe sauce - I used Goya brand) - I also grabbed about 1 TB of the onions and sauce
• 1/4 Cup Apple Cider Vinegar
• 1/2 Cup Olive Oil
• 1 Tsp Himalayan Salt
• 1/4 Tsp Cumin
• 1/8 Tsp Smoked Paprika
• 1 Large Clove of Garlic
• 1 Tsp Dried Oregano
• 1/4 C Agave Nectar 

Cook the quinoa according to the package directions and then allow to cool. Add in the beans and veggies, pour the dressing in and combine until mixture is evenly coated with dressing.


Note: The dressing has a bit of heat to it- add in an extra chili pepper for more heat or use just one for less.