Latin Chipotle Quinoa Salad - Military Foodservice


Yield: 30 cups



  1. In a 2½” hotel pan, combine the hot water and InHarvest White Quinoa. Stir well. Cover the pan with aluminum foil and bake in a conventional oven at 350ºF for 15 minutes or until the quinoa is cooked.
  2. Remove the pan from the oven and place the pan in the walk-in or cooler to chill.
  3. To make the chipotle-lime dressing, combine the adobo sauce and lime juice. Slowly whisk in the olive oil until blended. Adjust with sugar and salt to taste.
  4. Add the chipotle-lime dressing to the chilled quinoa and mix well.
  5. If including avocado, dice the avocado and coat with 2 T. lime juice to prevent oxidation.
  6. Gently stir the avocado, scallion, cilantro, corn and tomato into the dressed quinoa until well blended. Chill before service.

Chef’s Note: Serve Latin Chipotle Quinoa Salad in a wrap or as stuffed bell peppers or tomatoes. Add grilled chicken or shrimp if desired.