MEXICAN QUINOA SALAD WITH ORANGE LIME DRESSING
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 medium orange (segmented)
1/2 ripe avocado (chopped)
1/4 cup fresh cilantro (chopped or torn)
DRESSING
1/2 ripe avocado
1 large lime (juiced // 1 large lime yields ~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)
1 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
Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa, use a 1:2 ratio dry quinoa to wate. 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.