Mexican Quinoa Salad with Orange Lime Dressing

• Produce

  • 1 Avocado, ripe
  • 1 cup Black beans, cooked
  • 5/16 cup Coriander, fresh
  • 1/2 cup Corn, fresh or canned
  • 5 cups Greens, mixed
  • 1 Lime, large
  • 1 Orange
  • 1/4 cup Red onion

• Condiments

  • 1 tsp Hot sauce

• Pasta & Grains

  • 1 cup Quinoa, cooked red or white

• Baking & Spices

  • 1/8 tsp Chili powder
  • 3 tbsp Olive oil or avocado oil, extra-virgin
  • 1 tsp Sweetener

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

• Drinks

  • 3 tbsp Orange juice

• Other

  • Healthy pinch each sea salt and black pepper

Found on minimalistbaker.com

Description

Ingredients

• 5-6 cups Mixed Greens
• 1 cup cooked quinoa (red or white)*
• 1/2 cup fresh or canned corn
• 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
• 1/4 cup red onion, diced
• 1 orange, segmented
• 1/2 ripe avocado, chopped
• 1/4 cup fresh cilantro, chopped or torn
• 1/2 ripe avocado
• 1 large lime, juiced (~4 Tbsp)
• 3 Tbsp orange juice
• 1-2 tsp sweetener of choice (maple syrup, agave, cane sugar, etc.)
• 1-2 tsp hot sauce
• 1/4 tsp cumin powder
• 1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
• Healthy pinch each sea salt and black pepper
• 1 Tbsp fresh minced cilantro (optional)
• 3-4 Tbsp extra virgin olive oil or avocado oil

Directions

• Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
• Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
• Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.
• Either plate salad and serve with dressing on the side, or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.
• Leftovers keep for up to a few days, though best when fresh.

Nutrition