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Spicy Chipotle Quinoa Salad
A flavorful and nutritious quinoa salad with a spicy kick, perfect for a light lunch or dinner. This quinoa salad is made with cooked quinoa, roasted vegetables, chipotle peppers in adobo sauce, and a tangy lime dressing. The quinoa provides a complete protein and fiber, while the roasted vegetables add natural sweetness and texture. The chipotle peppers in adobo sauce bring a smoky heat, balanced by the freshness of the lime dressing. This salad is ideal for those who enjoy a little spice and are looking for a healthy and filling meal.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten-free, Vegetarian, Low-Dairy
Ingredients
1 cup
Quinoa
150 Calories
2 cups
Water
0 Calories
1 medium
Red onion
45 Calories
2 medium
Sweet potatoes
110 Calories
2 peppers
Chipotle peppers in adobo sauce
10 Calories
2 tablespoons
Lime juice
10 Calories
1 tablespoon
Olive oil
120 Calories
1/4 cup
Cilantro
20 Calories
1/4 cup
Feta cheese
100 Calories
1 cup
Black beans
225 Calories
to taste pinch
Salt and pepper
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Rinse the quinoa in a fine mesh strainer and drain well. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed.
2
While the quinoa is cooking, roast the sweet potatoes and red onion in the oven. Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until the sweet potatoes are tender and lightly browned.
3
Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl. Add the roasted sweet potatoes and red onion, chipotle peppers in adobo sauce, lime juice, and chopped cilantro. Mix well to combine.
4
In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the quinoa mixture and toss to coat. Season with salt and pepper to taste.
5
To serve, divide the quinoa salad among four plates or bowls. Top each serving with crumbled feta cheese, black beans, and a sprinkle of queso fresco. Serve immediately and enjoy!
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