Free Shipping On Orders Over $50.00

Chile Quinoa Salad with Avocado Vinaigrette

We wanted to create an entree with bold flavors, healthy ingredients, and easy prep. So, even if you don't have much time, you can eat something that is tasty and also good for you.
  • Servings:
  • 2


Avocado Vinaigrette

  • ¼ C. olive oil
  • ¼ C. white wine vinegar
  • ½ C. coarsely chopped cilantro
  • ½ avocado
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • Pinch Fine Ground Himalayan Salt

Roasted Corn & Chile Mixture

  • 1 Tbsp. olive oil
  • ½ C. organic corn
  • ½ diced poblano chile
  • ½ diced jalapeño (remove seeds)
  • Pinch Fine Ground Himalayan Salt & pepper

Cherry Tomato Mixture

  • 2 Tbsp. sliced scallions
  • ½ C. halved cherry tomatoes
  • ½ C. diced avocado

Salad Mixture

  • ½ C. cooked tricolor quinoa
  • 2 C. arugula salad mix


1. Add your corn and chile mixture to a pan over medium heat and lightly brown (about 5 minutes).
2. While your corn and chile mixture is cooking, add the avocado vinaigrette ingredients to a blender and pulse until smooth.
3. Chop and mix your cherry tomato mixture, set aside.
4. Add your salad mixture to a bowl first, and then add your chopped cherry tomato mixture.
5. Add roasted corn and chilies.
6. Top with avocado vinaigrette

Leave a comment

Please note, comments must be approved before they are published