Wednesday, March 18, 2015

Quinoa Salad Mexican Style

Oh my goodness this dressing is so good. I almost ate it all before adding to the salad.

  • 5-6 cups Mixed Greens
  • 1 cup cooked quinoa
  • 1/2 cup frozen corn
  • 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
  • 1 orange, segmented
  • 1/2 ripe avocado, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 ripe avocado
  • 1 large lime, juiced
  • 3 Tbsp orange juice
  • 1-2 tsp maple syrup
  • 1-2 tsp hot sauce
  • 1/4 tsp cumin powder
  • 1/8 tsp chili powder
  • Healthy pinch each sea salt and black pepper
  • 1 Tbsp fresh minced cilantro
  • 3-4 Tbsp extra virgin olive oil
  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, corn 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
  4. Toss salad with dressing before serving.

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