Mexican Quinoa Salad

• Vegetarian

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1/2 cup Cilantro, fresh
  • 1 cup Corn, organic frozen
  • 4 cloves Garlic
  • 2 tbsp Pickled jalapeno
  • 1/2 Red onion, thin
  • 1 Tomato

• Condiments

  • 1/2 Chipotle chilie in adobo sauce
  • 1 Dressing
  • 1 tsp Honey or agave nectar
  • 1/4 cup Lime juice, fresh

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Corn tortillas, organic

Found on wendypolisi.com

Description

Ingredients

• 1 1/2 cups cooked quinoa
• 1 1/2 cups cooked black beans, drained and rinsed (1 can)
• 1 cup organic frozen corn, thawed
• 1 tomato, seeded and diced
• 1/2 red onion, sliced thin
• 2 tablespoons pickled jalapeño, diced
• 4 organic corn tortillas
• Dressing
• 1/4 cup fresh lime juice
• 1/2 - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon honey or agave nectar
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• For serving: 1 avocado, diced

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
• Slice corn tortillas into thin strips.
• Spray a baking sheet with olive oil and add tortilla strips.
• Spray again.
• Sprinkle with salt and pepper if desired.
• Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas dont burn - I was using homemade tortillas and they took closer to 15 minutes. Im guessing store bought may not take as long.)
• Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt. Process until mixture is smooth.
• Toss desired amount of dressing with the quinoa mixture.
• Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)

Nutrition