Ingredients:

  • 1 cup White Quinoa, rinsed thoroughly
  • 1 ¾ cups Water or Vegetable Stock
  • ½ teaspoon Fine Sea Salt (for quinoa)
  • 1 medium Red Bell Pepper, diced small
  • 1 medium Yellow or Orange Bell Pepper, diced small
  • ½ medium Red Onion, finely diced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Sweetcorn, drained or defrosted
  • ½ cup Fresh Coriander (Cilantro), chopped
  • 1 large Avocado, diced
  • ½ cup Mayonnaise (full fat preferred)
  • ¼ cup Plain Greek Yoghurt (or sour cream)
  • 1 ½ Chipotle Peppers in Adobo Sauce
  • 2 tablespoons Fresh Lime Juice
  • 1 large Garlic Clove, minced
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon ground Cumin
  • To taste Fine Sea Salt and Black Pepper

Instructions:

  1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold running water for at least 30 seconds until the water runs clear. This removes bitterness.
  2. Cook the Quinoa: Combine the rinsed quinoa, water or stock, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat.
  3. Simmer: Once boiling, reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time.
  4. Rest and Fluff: Remove the pan from the heat and let it steam, still covered, for 5 minutes. Remove the lid and gently fluff the grains with a fork. Spread the quinoa onto a baking sheet to cool completely (about 10–15 minutes).
  5. Prepare Dressing: In the bowl of a small food processor or blender, combine the mayonnaise, Greek yoghurt, chipotle peppers and adobo sauce, lime juice, olive oil, garlic, cumin, salt, and pepper.
  6. Blend Until Smooth: Process until the dressing is completely smooth and the chipotle is fully incorporated. Adjust consistency with a teaspoon of water or milk if too thick. Chill the dressing while preparing the salad components.
  7. Combine Dry Ingredients: In a large mixing bowl, gently combine the cooled quinoa, diced bell peppers, diced red onion, black beans, sweetcorn, and fresh coriander.
  8. Dress the Salad: Pour about three-quarters of the chilled chipotle dressing over the salad ingredients and use a large spatula to gently toss until everything is evenly coated.
  9. Final Touches: Just before serving, fold in the diced avocado. Serve immediately, or chill for at least 30 minutes for optimum flavor melding. Drizzle with the remaining dressing if needed.