This simple Mexican-style quinoa salad gets tons of flavor from a dressing of chipotle peppers in adobo sauce sweetened over crunchy veggies, black beans and huge chunks of avocado.
Be forewarned, this might be one of those recipes you make once, then the next time you make it you’ll want to adapt it to suit your taste.
Than you chipotle peppers.
I think that challenge might be why they’re one of my favorite flavors, because they always keep me guessing.
I had this salad after picking it up at the grocery store when visiting my sister in Houston. I knew immediately I had to figure it out and share it here. I hope I’ve done it justice.
Word is, I did.
I took this salad to a 4th of July bbq and one of my friends who is gluten-free was SO happy someone had brought something besides pasta salad. Grateful even. I’m just here to make people happy to eat food. It’s my job.