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Hatch chile quinoa salad displayed with corn, tomatoes, and peppers.

Hatch Chile Quinoa Salad

A bright and spicy summer salad made with quinoa and featuring roasted Hatch chile peppers.

Course Salad
Cuisine American
Keyword Hatch chiles, quinoa
Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 3 1/2 cups cooked quinoa (or one 500g tube Melissa's Produce ready-to-eat cooked quinoa)
  • 2 cups fresh corn kernels, cooked
  • 1/2 cup roasted, peeled, stemmed, seeded, and chopped Hatch chile peppers (2 to 3 peppers)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 1 cup halved cherry tomatoes (about 10-12)
  • 1 tsp Hatch chile powder
  • 3 tbsp fresh lime juice
  • 3 tbsp olive oil
  • 1 tsp crushed garlic
  • fresh cilantro for garnish (optional)

Instructions

  1. Combine the quinoa, corn, Hatch chiles, bell peppers, onions, cherry tomatoes, and chile powder in a large bowl.

  2. In a small bowl, whisk together the lime juice, olive oil, and crushed garlic. Pour the mixture over the salad ingredients and toss to combine. Garnish with fresh cilantro if desired. Serve immediately, or chill until ready to serve.