Quinoa Salad with Roasted Vegetables and Chipotle-Lime Dressing

Quinoa Salad with Roasted Vegetables and Chipotle-Lime Dressing
3 qt. or 16 servings, 3/4 cup each


Ingredients Weights Measures
water 6 lb. 3 qt.
salt - 2 tsp.
quinoa 1 lb. + 2 oz. 3 cups
ears of corn on the cob, roasted 12 oz. 4 medium
red bell peppers, roasted, peeled, seeded and chopped 1 lb. 4 medium
green onions, sliced 2 oz. 1 cup
KRAFT Light Italian Reduced Fat Dressing 12 oz. 1-1/3 cups
chipotle peppers in adobo sauce 3 oz. 4 each
cilantro leaves, packed 1/2 oz. 1 cup
fresh lime juice 2 oz. 1/4 cup


MEASURE water into large saucepan (or medium saucepan for trial recipe). Stir in salt. Bring to boil on medium-high heat. Meanwhile, cook quinoa in nonstick skillet on medium heat 3 to 6 min. or until golden brown, shaking pan continuously. (Do not stir.) Add to boiling water. Reduce heat to medium-low; simmer 10 min. Drain in sieve 10 min. Place in large bowl (or medium bowl for trial recipe); fluff with fork.

CUT corn from the cobs. Add to quinoa mixture along with the red peppers and onions; mix lightly.

PLACE dressing, chipotle peppers, cilantro and lime juice in blender container; cover. Blend until smooth. Pour over quinoa mixture; mix lightly. Refrigerate at least 1 hour before serving.

Kraft Kitchens Tips

Best of Season
Offer this flavorful salad as a side dish with sandwiches during summer months when corn and bell peppers are plentiful.
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Nutritional Information

Nutrition Information

Total fat
 4.5 g
Saturated fat
 0.5 g
 0 mg
 480 mg
 31 g
Dietary fiber
 3 g
 3 g
 6 g
Vitamin A
 30 %DV
Vitamin C
 30 %DV
 4 %DV
 20 %DV
Healthy Living Information
Good source of vitamin A or C