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Servings: 8

Weight Watcher Smart Points: 19

Preparation Time: 15 Minutes

Cooking Time: 8 Minutes

Ready In: 23 Minutes


  • 2 tablespoons apple cider vinegar
  • 1 avocado, pitted, peeled and diced
  • 1 tablespoon balsamic vinegar
  • 1 ½ cups cooked black beans, drained and rinsed (about 1 can)
  • 3 celery stalks, chopped
  • 1 teaspoon Chia Seeds + 3 tablespoons water
  • 1/2 chipotle chili in adobo sauce (use 1 for a VERY hot dressing)
  • ¼ teaspoon chipotle chili powder
  • 1 - 2 chipotle pepper in adobo sauce, minced
  • 1 tablespoon agave nectar or coconut nectar
  • 1 cup cooked quinoa
  • 6 corn tortillas
  • 2 cups fresh cranberries
  • 1 tablespoon Dijon mustard
  • 8 ounces uncooked fusilli or elbow quinoa pasta
  • ½ cup water + 1 tablespoons chia seeds or ½ cup extra virgin olive oil
  • 1 small fennel bulb, shaved
  • 1/3 cup chopped fresh cilantro
  • ½ cup fresh cilantro leaves, chopped
  • 1 teaspoon minced fresh ginger
  • 1 cup frozen corn, thawed
  • 2 cloves garlic, minced
  • 1 cup cherry or grape tomatoes, quartered
  • 4 tablespoons (Vegan) Sour cream OR Greek Yogurt
  • ½ teaspoon fresh ground black pepper
  • 1 jalapeño seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 4 cups chopped kale
  • ¼ cup lemon juice
  • 1/3 cup fresh lime juice
  • 2 tablespoons lime juice
  • 2 tablespoons agave nectar, maple syrup or liquid sweetener
  • 2 teaspoons maple syrup
  • 1 teaspoon mellow white miso (optional - if not using add in salt to taste)
  • ½ tablespoon chia seeds + ¼ cup water OR ¼ cup olive oil
  • 1 tablespoon olive oil
  • 1 red or yellow pepper, cut into approximately 1/2 inch dice


  1. If using chia gel in place of olive oil, combined 3 tablespoons of water and 1 teaspoon of chia seeds
  2. Mix well and set aside
  3. (Note: if you are planning on making this salad ahead of time the pasta will keep best with the addition of oil
  4. If you don’t want to use the full 3 tablespoons for the dressing, simply toss the pasta with a little olive oil just after cooking.)Cook quinoa pasta according to package directions, being careful not to over or under cook
  5. Drain and rinse
  6. Toss with 1/2 tablespoon of olive oilIn a small bowl combine lime juice, olive oil or chia gel, chipotle pepper, garlic, cilantro, salt and pepperCombined cooked pasta with quinoa, beans, tomato, corn, red pepper, jalapeno, and red pepper
  7. Toss with dressing, reserving a little if desired
  8. When ready to serve add in avocado and additional dressing if desired.Preheat oven o 375 degrees
  9. Line a rimmed baking pan with parchment paper
  10. Place cranberries and garlic on pan and drizzle with 1 tablespoon of olive oil
  11. Salt and pepper
  12. Roast for 20 to 25 minutes, until cranberries are wrinkled
  13. Cool slightly
  14. Peel and chop garlic.Meanwhile, combine chia seeds and water and set aside for 10 minutes
  15. (Skip this step if you are using olive oil for the dressing.) In a medium jar combine chia gel or olive oil, garlic, lemon juice, maple syrup, mustard, salt and pepper
  16. Shake well
  17. Pour about half of the dressing over kale and massage
  18. Allow kale to sit for 10 minutes.Add quinoa, fennel, walnuts, red pepper, onion, cranberries and chopped garlic
  19. Toss, adding in another 2 tablespoons of dressing
  20. Taste
  21. If your cranberries are extremely tart drizzle with another teaspoon or two of maple syrup and toss again
  22. (You don’t want the salad to be sweet, just to cut the tartness.) Drizzle with additional dressing if desired.In a medium bowl combine black beans, quinoa, red pepper, red onion, tomato, poblano pepper and cilantro
  23. Toss with desired amount of dressing (I used about half) and serve at room temperature or chilled
  24. Drizzle with additional dressing and top with avocado and/or sour cream if desired.If you are using chia seeds for the dressing, combine chia seeds and 1/3 cup water and set aside for 10 to 15 minutes, until a gel forms.In a small bowl or jar combine lime juice, Dijon mustard, smoked paprika, chipotle chili powder and sea salt
  25. Stir or shake to combine
  26. Add olive oil or chia gel and whisk or shake until well combined.Preheat oven to 350 degrees
  27. Cut tortillas in half and then into ¼ inch strips
  28. Place on a baking sheet and spray with olive oil spray
  29. Salt and pepper to taste
  30. Bake about 10 minutes, turning half way through.Meanwhile, if using chia gel in place of the oil in the dressing combine chia seeds and water
  31. Stir well and set aside.In a large bowl combine lettuce, quinoa, black beans, tomatoes, red onion and avocado.Make dressing by combining all ingredients in a food processor or blender and processing until smooth.Toss salad with desired amount of dressing and top with tortillas strips
  32. If using chia gel in place of the oil for the salad dressing, combine chia seeds and water and stir well
  33. Set aside.Meanwhile combine quinoa, romaine lettuce, celery, red pepper, yellow pepper and red onion in a large bowl.Make the dressing by whisking together the chia gel or oil, apple cider vinegar, Dijon, chipotle chili, sweetener, garlic, salt and pepper in a small bowl
  34. Toss desired amount of dressing with salad and serve immediately.Combine chia seeds and water in a small bowl
  35. Set aside for 10 minutes
  36. In a jar or blender, combine rice vinegar, lime juice, ginger, sweetener, soy sauce, miso or salad and sesame oil (if using)
  37. Add chia seed mixture and shake vigorously or blend
  38. (If you are using miso I recommend using a blender to make sure it gets well combined.)

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