Clean Eating Recipe- Chipolte Quinoa Salad

Lately, I have been loving salads for lunch. I'm talking massive bowl salads with lots of veggies. But I'm in a rut... same salad week after week has been wanting something new. So when in doubt... MEXICAN. Who doesn't love Mexican?! :) This flavorful, spicy rendition of a salad will sure to keep your taste buds happy and tummy full. Make the quinoa and dressing ahead to save time.

Chipolte Quinoa Salad

1 cup of lettuce/spinach (1 green)
1/2 cup of tomatoes (1/2 green)
1/2 cup of cucumbers (1/2 green)
handful of green onions (optional)
1/3 cup of black beans (1/2 red)
1/3 cup of quinoa (1 yellow)
1/4 cup of Southwest Dressing (1/2 yellow)
Meal= (2 green, 1/2 red, 1.5 yellow)

Substitution Options: Not a fan of black beans? Substitute for another source of clean protein: lean chicken, chickpeas, seared tofu, shrimp, etc.

Quinoa

• 3/4 cup red or yellow quinoa
• 1.5 cup low sodium vegetable broth
• 1tsp cumin
• 1 tsp chili powder
• 1 tsp cayenne for spicy (1/2 tsp for mild)
• 3 cloves garlic
• 1 onion chopped

1. Place chopped onion and garlic in pot with a splash of vegetable broth. Cook until onions are transparent and garlic is fragrant (between 5-10 mins). If onions start to stick, add small amount of veggie broth.
2. Place remaining ingredients into pot (spices, quinoa, vegetable broth)
3. Simmer for 20 mins. 

Southwest Dressing

• 2 cups organic, unsweetened soy milk
• 3 tbsp chia seeds
• 3 tbsp of your favorite spicy chipolte salsa
• 2 tsp dried onion
• 1/2 bunch of cilantro

1. Place all ingredients but cilantro into blender and let sit for 5 mins. The Chia seeds will start to thicken. 
2. After 5 mins, throw in that cilantro and BLEND baby. 
3. Pour into container and serve.
   
   Enjoy!