Quinoa Salad Recipe with Green Chile Dressing (Vegan & Gluten Free!) | ASpicyPerspective.com
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5 from 1 vote

Quinoa Salad Recipe with Green Chile Dressing

Quinoa Salad Recipe with Green Chile Dressing - Simple Chopped Salad with smoky creamy vinaigrette.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 309kcal
Author: Sommer Collier

Ingredients

For the Quinoa Salad Recipe:

  • 1 tablespoon olive oil
  • 1 1/2 cups dried quinoa white, red or a mix
  • 3 cups vegetable broth
  • 1 pint cherry or grape tomatoes halved
  • 1 cup sliced cucumber
  • 1 cup sliced radishes
  • 1 cup sliced mini bell peppers
  • 2 tablespoons¬† chopped cilantro

For the Green Chile Dressing:

  • 9 ounces Old El Paso Chopped Green Chiles mild or hot
  • 1/2 cup chopped cilantro
  • 1 clove garlic
  • 1/4 cup fresh lime juice
  • 2 1/2 tablespoons honey (2 tablespoons agave for vegan)
  • 1/2 cup grapeseed oil or another flavorless oil
  • Salt and pepper

Instructions

  • Place the olive oil and quinoa in a medium sauce pan. Set over medium heat. Stir to toast the quinoa for 2-3 minutes. Then pour in the vegetable broth and add 1/2 teaspoon salt. Stir, cover, and bring to a boil. Simmer for 15 minutes. Then move the pot off the burner and allow it to steam for another 5-10 minutes. Fluff with a fork.
  • Meanwhile slice all the veggies and set aside. Then add the Old El Paso Green Chiles, cilantro, garlic, lime juice, honey and 1/2 teaspoon salt to a blender. Puree the mixture until smooth. Leave the blender running. Remove the lid and slowly drizzle in the oil to emulsify. Taste the dressing, then salt and pepper to taste.
  • Dump the cooked quinoa out onto a large platter, or into a big bowl. Arrange the tomatoes, cucumbers, radishes, and bell peppers over the top. When ready to serve, drizzle the green chile dressing over the top and toss. Then sprinkle the extra chopped cilantro over the top and serve warm or at room temperature.

Notes

NOTE: This salad can be made up to 3 days ahead. Toss with the dressing, cover, and refrigerate. Serve cold or at room temperature.

Nutrition

Calories: 309kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 473mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1430IU | Vitamin C: 54.5mg | Calcium: 43mg | Iron: 2.5mg