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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
Servings: 5
Course: Main Course, Salad
Cuisine: Mexican
Ingredients Equipment Method

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

Equipment

  • Blender or Food Processor

Method
 

  1. In a blender or food processor, add all the dressing ingredients and blend. Set aside.
  2. 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.
  3. 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.
  4. Serve and enjoy!