Quinoa Strawberry Salad With Chipotle Chia Vinaigrette
Equipment
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 4qt Saucepan
- Fine Mesh Strainer
- 2 Large Mixing Bowls
- Small Mixing Bowl
- Whisk
- Large Kitchen Spoon
Ingredients
Strawberry Corn Quinoa Salad
- 1 1/2 Cups quinoa (red or white)
- 1 Cup Fresh Corn or Frozen Corn
- 2 Cups Fresh Strawberries Rinsed & Sliced Thin
- 2 Each Green Onions Sliced Thin
- 1/2 Cup Italian Parsley Chopped Fine
- 1/2 Cup Pumpkin Seeds Toasted
Chipotle Chia Vinaigrette:
- 1/4 Cup orange juice
- 1 Tablespoon lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon chipotle chiles in adobo sauce finely chopped
- 1 Tablespoon agave nectar
- 1 Tablespoon chia seeds
- 1 Clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Put the quinoa in a fine mesh sieve and rinse it under cold water for 5 minutes. Transfer to 4qt Sauce Pan add 4 Cups of water. Bring to a boil, cover, then reduce to a simmer for 7 minutes. Immediately put the quinoa back into the sieve and run cold water over it for 5 minutes or until completely cooled.Transfer the cooked quinoa to a large bowl, add the corn, strawberries, green onions, parsley and pumpkin seeds. Toss With The Vinaigrette .Refrigerate for 1 hour and serve.
Chipotle Chia Vinaigrette
- Whisk together all of the ingredients into a large mixing bowl.
Notes
You can make the salad up to 24 hours before service.
