Mexi-style Quinoa Salad, Chipotle-Lime Dressing

I've decided this deserves a post even though it's pretty similar to my other post for Grilled Chicken over Quinoa Salad, Cilantro-Lime Dressing because it's a meatless version that incorporates the best part of the chicken into the salad - the chipotle peppers of course!

We went to a Mexican themed potluck this weekend, and this salad, with a slight chipotle kick, got a lot of love!

Serves 4-6

• 1 1/3 cup quinoa
• 2 1/3 cups water
• 1/2 tsp salt
• 1/2 tsp cumin
• 1 bay leaf
• Dressing
• Juice squeezed from 1 lime
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro
• 3/4 tsp ground cumin
• 3/4 tsp ground pepper
• 1/2 tsp salt, or to taste
• 1/4 cup olive oil
• 2 chipotle peppers in adobo sauce
• 1 (14oz) can black beans, drained and rinsed 
• 1 1/3 cup frozen corn, thawed
• 1/2 hothouse cucumber 
• top half of a bunch of green onion
• 1/4 cup fresh cilantro
• 1 ripe avocado

Quinoa should be cooked in advance so it has time to cool. Add quinoa, water, salt, cumin and bay leaf to a medium pot over high heat. Once it reaches a boil, reduce to low and cover with lid. Set timer for 15min. Remove from heat, let stand 5min. Discard bay leaf. Fluff and set aside to cool to room temperature (or refrigerate if making well in advance).

Drain and rinse black beans in a colander. Measure out frozen corn and place in colander with black beans. 

Mince the chipotle peppers with a little bit of adobo sauce. Store remaining peppers in airtight container. Add all dressing ingredients to a cup/jar, stirring well to incorporate. Set aside.

Dice cucumber. Chop green onion and cilantro.

Remove pit from avocado. Slice lengthwise into 8 strips and remove the peel. Give the peeled avocado a quick cold water bath to prevent them from turning brown. Remove from water and dice into bite size pieces. 

Place cooled quinoa, beans and vegetables in a large salad bowl and toss well with dressing. Add salt and pepper to taste. Cover and set aside until ready to serve.