Ingredients

The following ingredients have 4 Servings
  • 8 ounces quinoa pasta
  • 1/2 tablespoon olive oil (for pasta)
  • 1 cup cooked quinoa ( red or rainbow )
  • 1 ½ cup black beans (drained and rinsed (about one can))
  • 1 large tomato (diced)
  • 1 cup frozen corn (thawed)
  • 1 red pepper (diced)
  • 1 jalapeno pepper (seeded and diced)
  • 1 medium red onion (diced)
  • 1 avocado (pitted and iced)
  • Dressing
  • 1/4 cup lime juice
  • 3 tablespoons extra virgin olive oil OR 3T water + 1 tsp chia seeds
  • 1 - 2 chipotle pepper in adobo sauce (minced)
  • 3 cloves garlic (minced)
  • ½ cup fresh cilantro (chopped)
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper

Instruction

  • If using chia gel in place of olive oil, combined 3 tablespoons of water and 1 teaspoon of chia seeds. Mix well and set aside. (Note: if you are planning on making this salad ahead of time the pasta will keep best with the addition of oil. If you don’t want to use the full 3 tablespoons for the dressing, simply toss the pasta with a little olive oil just after cooking.)
  • Cook quinoa pasta according to package directions, being careful not to over or under cook. Drain and rinse. Toss with 1/2 tablespoon of olive oil
  • In a small bowl combine lime juice, olive oil or chia gel, chipotle pepper, garlic, cilantro, salt and pepper
  • Combined cooked pasta with quinoa, beans, tomato, corn, red pepper, jalapeno, and red pepper. Toss with dressing, reserving a little if desired. When ready to serve add in avocado and additional dressing if desired.