1teaspoonchipotle powder – or – I used McCormick Chipotle Chili Pepper
1/2cupextra virgin olive oil
6scallions, thinly sliced (white and green parts)
1cupred or yellow bell peppers, chopped
1can Bush’s Blackeye Peas, drained
1cupGorgonzola cheese
1cupfresh cilantro, chopped
Instructions
Precook quinoa and cool. Place 4 cups into a large serving bowl.
In a small bowl, whisk the lime juice with the zest, a pinch or two of salt, the cumin, chipotle chili, and olive oil, until the dressing comes together.
Add the chopped scallions, peppers, drained peas, cheese, and cilantro to the quinoa and gently toss. Drizzle the dressing over the mixture and toss together.
Garnish with additional cilantro and lime zest, if desired, and a sprinkle of chipotle on top. Serve!