Tex-Mex Quinoa Salad

Introduction
This Tex-Mex Quinoa Salad is a refreshing and energizing meal loaded with feel-good ingredients, including quinoa, corn, kidney beans, tomatoes, red onions, cucumbers, and red bell peppers. The salad is tossed in a zippy, smoky chipotle lime dressing that makes for a perfect work lunch, simple dinner, or fun potluck.

Benefits and Features
– Whole Food Plant Based, Vegan, plant-based, oil-free, refined sugar-free, and gluten-free
– High in protein and fiber
– Perfect for meal prep or potlucks
– Can be served as a main dish or side dish

Ingredients
Base Ingredients:
– 1 cup cooked quinoa
– 1 (15 oz) can corn, drained
– 1 (15.5 oz) can kidney beans, drained and rinsed
– ¾ cup seeded tomatoes, small dice
– ¼ cup red onions, fine dice
– 2 baby English cucumbers, chopped
– 1 red bell pepper, small dice

Chipotle Lime Dressing Ingredients:
– ¼ cup distilled white vinegar
– 1 tablespoon tahini
– 2 teaspoons organic maple syrup
– 2 tablespoons low-sodium vegetable broth
– 1 teaspoon white miso
– 1-2 tablespoons lime juice
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 2 teaspoons dried minced onions
– ¼ + 1/8 teaspoon chipotle powder
– ¼ + 1/8 teaspoon smoked paprika
– ¼ teaspoon chili powder
– Pinch to ¼ teaspoon sea salt
Instructions

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