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Southwest Chipotle Salad garnished with Mary's Gone Crackers Chipotle REAL THIN Crackers.

Southwest Chipotle Salad

Recipe by Paul Delmont on behalf of Mary’s Gone Crackers | Prep Time: 15 minutes | Cook Time: 15 minutes
  •  Gluten Free
  •  Recipes

INGREDIENTS

  • 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
  • Chipotle REAL THIN Crackers, crumbled
  • Chipotle dressing

PREPARATION

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 Chipotle REAL THIN Crackers over the top of the salad. Add chipotle dressing to taste. Serve and enjoy!

INGREDIENTS

  • 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
  • Chipotle REAL THIN Crackers, crumbled
  • Chipotle dressing

PREPARATION

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 Chipotle REAL THIN Crackers over the top of the salad. Add chipotle dressing to taste. Serve and enjoy!

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