MEXICAN QUINOA SALAD WITH AVOCADO LIME DRESSING
This recipe is a great mix of citrus and one of the oldest grains known to man, quinoa, used first in a non domesticated way some 7,000 years ago. Quinoa originated in the Andean regions of Peru, Bolivia, Ecuador and Colombia and has many nutritional values as well as being a good source of protein. (1)
Mix it up yourself and enjoy this healthy vegetarian delight any time of day…if you must you can add some grilled chicken or shrimp……Enjoy!
(1) wikipedia
Original recipe and image courtesy of www.minimalistbaker.com
Ingredients
SALAD
• 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
DRESSING
• 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
Instructions
1. 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.
2. Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
3. 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.
4. 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.
5. Leftovers keep for up to a few days, though best when fresh.
