Southwestern Quinoa Pasta Salad

This Southwestern Quinoa Pasta Salad is a deliciously healthy pasta salad that you will find yourself craving time and again. The dressing has an oil-free option, making it easy to fit into your dietary plan.

Course Main Course

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 348kcal

Author Wendy Polisi

Ingredients

8 ounces quinoa pasta
½ 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
¼ cup lime juice
3 tablespoons extra virgin olive oil OR 3T water + 1 teaspoon 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

Instructions

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 ½ 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.

Notes

Serve at room temperature.

Nutrition