Quinoa Salad with Queso Fresco
Indulge in flavor with this rich and easy-to-prepare quinoa salad. Fluffy red quinoa, artichoke hearts, tomatoes and cucumber come together with cubes of V&V Supremo® Queso Fresco and a smoky honey-chipotle dressing, topped with creamy avocado.
Ingredients
Dressing
Directions
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1
Pour 2 cups of water into a medium pot and bring to a boil over high heat. Add the rinsed quinoa, ¼ tsp. of the salt and the bay leaf. Cover, reduce the heat to medium and cook for 15 minutes.
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2
While the quinoa is cooking, in a small bowl whisk together the vinegar, salt, honey, adobo sauce, oregano, mint and black pepper. Slowly add the grape seed oil, whisking until emulsified.
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3
Spread the cooked quinoa on a sheet pan. Remove the bay leaf and set aside to cool.
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4
In a medium bowl, combine the artichoke, tomatoes, bell pepper, cucumber, thyme, V&V Supremo® Queso Fresco and quinoa.
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5
Stir the dressing again. Add it to the salad and toss well.
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6
Serve the salad and garnish with slices of avocado on top.
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