Go Back Email Link

Quinoa Strawberry Salad With Chipotle Chia Vinaigrette

Steven Hazell
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Course Salad
Cuisine American
Diet Vegan, Vegetarian
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,

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.  
Keyword Chia,, Chipotle,, Quinoa,, Strawberries,