Quinoa Southwest Bowl

with ground turkey and creamy chipotle dressing

QUINOA SOUTHWEST SALAD WITH CREAMY CHIPOTLE DRESSING

Serving suggestions: to make this vegetarian, simply leave out the turkey. You can also beef up the nutrients by serving everything over some fresh greens like spinach or kale.

serves 4-5

INGREDIENTS

• ¾ cup dry (uncooked) quinoa

• 1 ½ cups organic broth (for cooking quinoa, can sub water)

• 1 lb organic ground turkey

• 2 garlic cloves, minced

• 1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

• 1 tsp. chili powder

• 1 tsp. ground cumin

• ¾ tsp. garlic powder

• ½ tsp. onion powder

• ¼ tsp. kosher salt

• 1 (15-oz.) can black beans, rinsed and drained

• 1 cup frozen/thawed (or canned) fire-roasted corn (sub sweet corn)

• 1 pint cherry tomatoes, halved

• 1 medium ripe avocado, peeled and diced

• ¼ cup fresh cilantro leaves, roughly chopped

• ¼ cup roasted and salted pumpkin seeds (pepitas)

  CHIPOTLE SAUCE

• ¼ cup plain cashew or coconut yogurt (if not dairy free, plain full fat greek yogurt will work here)

• 2 Tbsp. avocado oil mayonnaise

• 2 Tbsp. extra-virgin olive oil

• 1 Tbsp. adobo sauce (from canned chipotle chiles in adobo)

• 2 tsp. fresh lime juice

• 1 tsp. honey or maple syrup

• ½ tsp. kosher salt

• ¼ tsp. garlic powder

INSTRUCTIONS

• Combine quinoa and broth (or water) and cook according to directions.

• Meanwhile, heat oil in pan over medium heat. Add garlic and sauté until fragrant. Add ground turkey and sauté for 4-5 minutes.

• Combine adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt and add to turkey. Sauté until cooked through.

• While the turkey and quinoa are cooking, prepare chipotle sauce by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.

• To the bowl with quinoa, add turkey, black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Drizzle dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.