Southwest Quinoa Bowl w/ Chipotle Lime Sauce

Need something else to put my favorite ever Chipotle Lime Sauce on? How about a quinoa salad? This yummy sauce comes together in a couple of minutes and is awesome for having around in the fridge to add to pretty much anything. It turns this quinoa bowl into a delicious and satisfying flavor explosion. This salad is yummy warm or cold, and perfect for potlucks.

Perfect in the summertime, this is a great way to use up veggies from the previous night’s cookout (I’m thinking grilled corn). Light enough for lunch and hearty enough for dinner, and I won’t pretend I haven’t eaten this for breakfast once or twice. Enjoy!

Southwest Quinoa Bowl

Veggies | Fat | Protein or Grain
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Protein

  • 3 cups cooked quinoa (3/4 cup dry) 12 oz cooked

Chipotle Lime Sauce (Makes 4 Servings)

  • 1/2 cup tahini
  • 1 lime  juiced
  • 1 chipotle chili pepper, in adobo sauce or a dash of chipotle powder or paste
  • 2 Tbsp apple cider vinegar
  • 2 cloves garlic
  • Pinch of black pepper
  • 2 Tbsp water or non-dairy milk to thin

Veggies

  • 1 ear of fresh corn or 10 oz frozen corn
  • 1 pint cherry tomatoes in season
  • 1 bell pepper diced
  • 1 red onion diced

Fat

  • 1 avocado diced
  • 2 Tbsp olive oil 1 oz

Seasonings

  • Salt and pepper to taste
  • 1/2 cup chopped cilantro

Instructions

  • Place the dry quinoa in a saucepan with a pinch of salt with a 1:2 quinoa to water ratio. Simmer, covered, about 15 min until water is evaporated. Rinse in cold water and toss in a mesh strainer to cool.
  • Heat 1 Tbsp of oil in a skillet over medium heat and sauté the onions and pepper for 5-8 minutes. Add tomatoes and corn to cook or defrost the corn and blister the tomatoes, another 5 minutes. I love to use roasted corn the morning after grilling.
  • Make the Chipotle Lime Sauce in a small blender cup, or in a small jar with an immersion blender. Add water or milk to reach desired consistency. Divide into 4 equal servings.
  • Toss together the quinoa, remaining 1 Tbsp of olive oil, veggies, avocado, cilantro, and sauce. Season to taste.
  • Keeps well in the fridge for a few days (though the avocado will brown)
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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