(WTNH) — Quinnipiac University Dining Executive Chef Kevin Benham makes a red quinoa chipotle lime salad.
This dish is prepared without the 8 major allergens: fish, shellfish, eggs, milk, peanuts, tree nuts, soy and gluten. What makes this quinoa dish particularly special is it is also vegan.
This recipe calls for red quinoa, but any quinoa will do.
Combine the quinoa with 1/4 cup to 1/2 cup of each: fresh roasted corn, plum tomatoes, fresh cilantro, scallions, green onions, and avocado for healthy fat.
For the dressing, combine reconstituted chipotle peppers with vinegar, water, lime juice, salt and pepper. Whisk the dressing together with the quinoa mixture and enjoy!