Southwestern Avocado Quinoa Salad

Name: Southwestern Avocado Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup quinoa (cooked); 1/2 red pepper (chopped); 1/2 orange pepper (chopped); 5 green onions (green parts chopped); 1 can black beans (drained and rinsed); 1/3 cup cilantro (chopped); 1/2 pint cherry tomatoes (halved); 1 avocado (seed removed, chopped); 1/3 cup Sabra Chipotle Hummus; 2 Tablespoons water ({more for a thinner dressing}); 1/2 lime (juiced); 1/2 teaspoon cayenne red pepper; 2 teaspoon cumin; Salt and pepper to taste

Southwestern Avocado Quinoa Salad with Chipotle Hummus Dressing is a hearty salad full of flavor.

Prep10 min
Cook15 min
Total25 min
Makes6 servings
Calories256

Ingredients

6 servings

1 cup quinoa (cooked)
1/2 red pepper (chopped)
1/2 orange pepper (chopped)
5 green onions (green parts chopped)
1 can black beans (drained and rinsed)
1/3 cup cilantro (chopped)
1/2 pint cherry tomatoes (halved)
1 avocado (seed removed, chopped)
1/3 cup Sabra Chipotle Hummus
2 Tablespoons water ({more for a thinner dressing})
1/2 lime (juiced)
1/2 teaspoon cayenne red pepper
2 teaspoon cumin
Salt and pepper to taste

Method

1
Rinse the quinoa in a small mesh strainer. Set aside. Cook the quinoa according to the package.
2
While the quinoa is cooking combine red pepper, orange pepper, green onions, black beans, fresh cilantro and cherry tomatoes together and mix well. Set aside.
3
In a small bowl combine the hummus, water, lime, cayenne red pepper, cumin and a dash of salt and pepper. Whisk until the dressing is combined. Taste and adjust seasonings.
4
Once the quinoa is cool add to the salad along with the chopped avocado. Pour half of the dressing on the salad and gently stir. Taste and add more dressing to taste.
5
Garnish with additional fresh cilantro and green onions and enjoy!

Notes

If you plan to have leftovers of this salad I suggest adding the avocado when you are ready to eat the salad so the avocado doesn't go bad. Additional ideas to add to the salad:1-15oz can of corn, drained and rinsed or fresh corn off the cob, chopped green pepper and chopped red onion

Per serving

Carbs37 g
Protein10 g
Fat8 g
Fiber10 g

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Vegetarian Salads

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