QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA

QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA

QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA

QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA

QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA

Course Main Course

Ingredients
  

  • ½ acorn squash, reserving the seeds
  • Pinch smoked paprika
  • 3 unpeeled garlic cloves
  • 1 cup uncooked quinoa
  • 1 ½ cups water or vegetable stock
  • 1 serrano, or other spicy chili
  • ½ red onion, diced
  • 1 can black beans, drained and rinsed
  • ½ cup chopped parsley
  • 5 green onions, sliced
  • ¼ cup can of chipotle peppers in adobo sauce
  • ½ cup avocado oil
  • 2 ½ Tbsp. lime juice, more as needed
  • ½ Tbsp. ground cumin, toasted
  • ½ Tbsp. ground coriander, toasted
  • ½ cup sour cream or yogurt
  • Salt and fresh ground pepper, to taste

Instructions
 

  • Preheat an oven to 350°F
  • Cut the acorn squash into ½” wedges and place on a sheetpan along with the 3 garlic cloves and the squash seeds.Sprinkle the seeds with a pinch of salt and pepper andsmoked paprika. Bake until almost soft, about 15 minutes.Set aside and let cool.
  • Add the quinoa to a heavy bottom sauce pot and placeover medium heat. Stir the quinoa until it is toasted andsmells nutty. Add the water or vegetable stock, wholeserrano pepper, diced onions, drained black beans, and adash of salt and pepper. Bring to a rolling boil then turnthe heat down low and cover the pot with a lid. Cook forabout 15 minutes, until the broth has absorbed and thequinoa is tender. Turn off the heat, lift the lid off and letrest. Fluff with a fork.
  • Meanwhile, cut the acorn squash away from the skin into½” pieces and toss them into the cooked, fluffed quinoa.Add the parsley and green onions and toss.
  • In a blender, add the chipotle peppers and sauce, avocadooil, lime juice, cumin and coriander. Unpeel the roastedgarlic and add to the blender. Blend well, until theingredients are smooth. Add salt and pepper to taste andmore lime juice if needed.
  • Spoon out 4 tablespoons of the chipotle sauce and tossinto the quinoa, mixing well. Transfer to a serving dish.Add the sour cream to the rest of the chipotle sauce andmix to combine. Spoon the chipotle sauce on top of thequinoa salad and garnish with the roasted squash seeds.
Keyword Papreferred, QUINOA SQUASH CHILI SALAD WITH CHIPOTLE LIME CRÈMA
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