MAKES: 1 CUP
TIME: LESS THAN 10 MINUTES
Chia seeds thicken up and add succulent, nutty body to this fruity dressing laced with smoky chipotle chiles, and it blends beautifully with Fiery Fruit & Quinoa Salad (page 97) or any grain-based salad. Sriracha lovers, take note of the easy variation with your favorite sauce!
½ cup freshly squeezed or store-bought orange juice
3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon chopped chipotle chiles in adobo sauce
2 teaspoons agave nectar
1 tablespoon chia seeds
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon salt
SRIRACHA CHIA DRESSING
Omit the chipotles in adobo sauce and substitute 2 tablespoons Sriracha sauce!
1 Whisk together all of the ingredients in a glass or plastic measuring cup. Cover and chill for 10 minutes or overnight to plump up the chia seeds. Store chilled and use within 2 days for best flavor.
Look for cans of chipotle chiles in adobo sauce where Latin American or Mexican groceries are sold. To prepare chiles for recipes, remove the chiles and save the sauce in a glass or plastic container. Mince the chiles and return them to the sauce, or to mellow their heat, slice open each chile and use the tip of a knife to scrape away the seeds before mincing. Cover tightly, keep refrigerated, and add to dressings, marinades, scrambled tofu, or beans.