Southwest Chipotle Salad

Gluten Free


Prep Time

15 min

Cook Time

15 min

Crumble Sea Salt REAL THIN Crackers over salads as crunchsationally crave-worthy croutons.


1 cup quinoa, uncooked
2 cups vegetable broth
2 tsp chili powder
1 tsp onion powder
½ tsp cayenne powder
½ tsp salt
1 clove of garlic, minced
1 cup fire-roasted corn
1 cup cherry tomatoes, halved
1 avocado half, sliced
¼ cup cilantro
3 tbsp pepitas
Sea Salt REAL THIN Crackers, crumbled
Chipotle dressing


Mix the quinoa, vegetable broth, chili powder, onion powder, cayenne powder, salt and minced garlic together in a medium-sized saucepan. Bring the quinoa mixture to a boil, then reduce heat to medium low. Cover and cook until fluffy (about 10-15 minutes). When the quinoa is done cooking, remove it from heat. Now fluff it with two forks. Set aside to cool. Reserve a little bit of the fire-roasted corn, cherry tomatoes, avocado slices and cilantro for garnish. Once the quinoa has cooled, mix in the remaining corn, tomatoes, avocado and cilantro. As the finishing touch after garnishing, evenly scatter the pepitas and crumbled Sea Salt REAL THIN Crackers over the top of the salad. Add chipotle dressing to taste. Serve and enjoy!

Made With

Sea Salt REAL THIN Crackers

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Recipe By: 

Paul Delmont on behalf of Mary’s Gone Crackers

Tags: Gluten Free · Salads · Vegan ·
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