This Quinoa Salad with Oil-Free Chipotle Ranch Dressing is my new favorite salad. Quick and easy to prepare, bursting with flavors, nutritious and hearty!

Quinoa Salad with Oil-Free Chipotle Ranch Dressing

After all the holiday rich dishes, it is time for more nutritious meals. I have been drinking my Detox Tea daily with great results and also making lots of soups like my Broccoli Cheese Soup and Instant Pot Lentil Soup. Simple dishes with lots of nutrients and fiber to help nourish my body.

If you haven't tried quinoa it is a must try, it is high in protein and fiber and it cooks in only 15 minutes, so that's a win-win. I decided to add black beans, tomatoes, corn, avocado and green onion to the quinoa and top it with a creamy vegan chipotle ranch dressing. This dressing tastes amazing, I couldn't stop tasting it, it is my new favorite salad dressing.

Quinoa Salad with Chipotle Ranch Dressing

I used powdered Chipotle pepper in the salad dressing but you can leave it out or substitute with smoked paprika.This Quinoa Salad recipe is perfect served as is or you can extra protein by adding baked marinated tofu. You can substitute the cashew with soaked almonds or sunflower seeds for those with nut allergies.

Quinoa Salad with Oil-Free Chipotle Ranch Dressing

Per 100g
Energy:
309 kcal / 1292 kJ
Fat:
16 g
Protein:
9 g
Carbohydrate:
33 g

Ingredients

For: 6 servings
Preparation:
15 min
Cooking:
15 min
Ready in:
30 min

Instructions

  1. Add vegetable broth in a medium pot on medium high. Add quinoa and bring to boil, cover and reduced to simmer for 15 minutes. Meanwhile, prepare vegetables and salad dressing.
  2. To prepare salad dressing, place all the ingredients in a high-speed blender and process until creamy. Keep in refrigerator for up to 5 days.
  3. To serve, place quinoa in the base of a bowl, arrange black beans, corn, tomato, avocado, cilantro and green onions and top with the salad dressing and serve immediately.

Notes