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Southwestern Quinoa Bowl with Chipotle Dressing

Southwestern Quinoa Bowl with Chipotle Dressing

Looking for a tasty weeknight meal that’s so easy to whip up? Try this Southwestern Quinoa Bowl with Chipotle Dressing. It’s gluten-free, meatless, and packed with protein.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Mexican
Servings 5

Equipment

  • Blender or Food Processor

Ingredients
  

  • SALAD
  • 1 head Romaine chopped
  • 1/4 Purple cabbage sliced thin
  • Sliced black olives as much as you like
  • 1/2 cup Cherry tomatoes halved
  • 3 scallions sliced
  • 1/2 Red onion sliced thins
  • 1/3 cup frozen corn thawed
  • 1/2 cup Quinoa
  • 3 tbsp Taco seasoning
  • 1 can Black beans drained and rinsed
  • 1/4 cup Cilantro rough chopped
  • 1 Avocado sliced
  • 1/4 cup toasted or raw Pumpkin seeds
  • CHIPOTLE DRESSING
  • 2 Chipotle in adobo
  • 1/3 cup Olive oil
  • 2 tbsp honey
  • 3 tbsp Dairy free plain yogurt I like cocojune
  • 1 Jared roasted red pepper
  • 1/2 Lime juiced
  • 1/3 bunch cilantro optional
  • 1 small Shallot
  • Salt and pepper to taste
  • OPTIONAL ADD-INS
  • Corn tortilla chips crushed
  • Shredded cheddar cheese
  • Diced bell pepper

Instructions
 

  • In a blender or food processor, add all the dressing ingredients and blend. Set aside.
  • Meanwhile, cook the quinoa according to the package but add the taco seasoning and pinch of salt to the liquid. Allow for it to cool. This can also be prepped a day or two in advanced.
  • In a large bowl, add the romaine, cabbage, corn, tomatoes avocado, black beans, olives, red onions, cilantro, pumpkin seeds. Pour the dressing on top and toss. * You can also add in crushed tortilla chips, shredded cheese, or diced bell pepper.
  • Serve and enjoy!