Southwest Salad With Chipotle Dressing / साउथ वेस्ट सैलड विद् चिपोटले ड्रैसिंग

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: Monterey Jack

Nutritional yeast is lower in calories and adds a cheesy flavor.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed corn chips

Baked pita chips are lower in fat.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Canned beans are more affordable and convenient.

avocado

💰Cheaper: mashed banana

Mashed banana can add creaminess but alters flavor.

Place a strainer on top of a bowl, add 100 grams quinoa, 500 milliliters water, and wash it well.

Heat 2 teaspoons olive oil in a pan, add washed quinoa, and stir well.

Add 250 milliliters water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and cook for 2 minutes.

Cover with a lid and cook for 12 - 15 minutes.

Open the lid and stir well. Remove from heat.

In a separate pan, add 300 milliliters water, 80 grams frozen sweet corn, and boil for 2 - 3 minutes. Remove from heat.

Chop 50 grams onions and transfer to a bowl, add 150 milliliters beetroot water, 1 1/2 tablespoons vinegar, and 1/2 teaspoon salt, and mix well. Rest for 15 minutes.

In another bowl, add 50 grams yogurt, 1 tablespoon chipotle adobo sauce, 1 tablespoon maple syrup, 1/8 teaspoon salt, and 1 tablespoon lemon juice, and mix well.

In a large bowl, combine cooked quinoa, 60 grams boiled red kidney beans, 40 grams bell pepper, boiled sweet corn, 70 grams tomato, 60 grams avocado, 40 grams lettuce, pickled onions, 1/2 teaspoon cumin powder, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 tablespoon pecans, and the prepared dressing, and mix well.

Serve.

Spice Level:

Dietary

Allergens