MEXICAN QUINOA SALAD WITH ORANGE LIME DRESSING

This 30-minute salad starts with a bed of leafy greens and is topped with super foods like quinoa, black beans, and avocado. Orange segments and corn add brightness and a subtle sweetness, and a creamy orange-lime avocado dressing ties it all together.

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

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 (amounts as original recipe is written // adjust if altering batch size // use a 1:2 ratio dry quinoa to water). 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.

https://minimalistbaker.com/mexican-quinoa-salad-with-orange-lime-dressing/