Latin Chipotle Quinoa Salad - Military Foodservice

Latin Chipotle Quinoa Salad - Military Foodservice

InHarvest Products Used


Yield: 30 cups

  • 2 qts. hot water
  • 2 lbs. InHarvest White Quinoa
  • ½ c. chipotle chiles in adobo sauce, sauce only, chiles reserved
  • 1 c. freshly squeezed lime juice
  • 1 c. extra-virgin olive oil
  • 1/2 c. sugar, or as needed
  • Salt, as needed
  • 5 firm avocados (optional)
  • 2 T. lime juice for avocado (optional)
  • 3 bunches scallions, green parts only, diced
  • 2 bunches cilantro, chopped
  • 3 c. roasted corn
  • 5 Roma tomatoes, seeded and diced



  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.