1-1/4 quart Water
6 ounce Grain, Quinoa, Red, Indian Harvest, Dry
12 ounce Corn, Kernels, Fresh
1/2 cup Cilantro, Fresh, Chopped
2 cup Tomatoes, Roma, Fresh, Diced, 1/2"
2 each Avocado, Fresh, Cubed
1/2 cup Onions, Green, Scallion, Bunch, Fresh, Sliced, Thin
1/2 ounce Peppers, Chipotle in Adobo Sauce, Canned
1/4 cup Lime, Fresh, Juice
1/4 cup Oil, Olive
1/4 tsp Salt, Kosher
1/8 tsp Spice, Pepper, Black, GroundDirections:
Bring water to a boil and add quinoa. Simmer and cooked until tender, about 15 minutes. Drain, chill and place in a large mixing bowl.
Place corn kernels on roasting pan and roast in 350F degree oven for 10 minutes. Chill and add to cooked quinoa.
Add chopped cilantro, diced tomatoes, cubed avocado, and green onions to mixing bowl.
Place chipotle and adobo sauce into a blender and puree until smooth. Make dressing by whisking together chipotle puree, lime juice and olive oil. Pour dressing into quinoa mixture and season with salt and freshly ground black pepper. Toss well to combine. Servings: 1 cupPresented by:
UT Medical Center Healthy Living KitchenDate Aired:
January 12, 2013
UT Medical Center Healthy Living Kitchen