Latin Chipotle Quinoa Salad - 2 lb.

Latin Chipotle Quinoa Salad - 2 lb.

InHarvest Products Used


Yield: About 40, half-cup servings

  • 2 lbs. InHarvest Red Quinoa
  • 6 T. chipotle in adobo sauce (use sauce only, add chipotle for more heat)
  • 2 qts. water
  • ¾ c. lime juice, freshly squeezed
  • 1 ¼ c. extra virgin olive oil
  • 3- 4 T. sugar (adjust to taste)
  • 3 bunches scallions, diced, green parts only
  • 1 ½ bunches cilantro, fresh, chopped
  • 3 c. roasted corn
  • 5 Roma tomatoes, seeded and diced
  • 4-5 avocados, diced, firm avocados work best
  • 1 lime, juice to coat avocado


  1. Bring 2 quarts water to a boil, stir in InHarvest Red Quinoa. Reduce to a simmer and cover for about 15 minutes, or until liquid is gone. Cool Quinoa quickly.
  2. Slowly whisk olive oil into lime juice and adobo sauce until blended. Adjust flavor with sugar (and salt if desired).
  3. Add chipotle lime dressing to Red Quinoa and mix well.
  4. Dice avocado and coat with lime juice to prevent browning.
  5. Gently stir in remaining ingredients and mix well. Chill before service.

*Serve in a wrap, or as stuffed bell peppers or tomatoes. Add grilled chicken or shrimp if desired.

Nutrition Facts
Per serving: 200 cal., 4 g pro., 23 g carb., 4 g fiber, 11 g fat (1 g sat. fat), 0 mg chol., 277 mg sod., 
4 g sugar