Quinoa Salad Mexican Style

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

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

DRESSING

• 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

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, 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.