Mexican Quinoa Salad with Orange Lime Dressing

Mexican Quinoa Salad


Mixed greens of choice (stronger greens like romaine are best)
1 1/2 – 2 c. cooked quinoa (red, white or mixed)
1 cup fresh, canned, or frozen corn, thawed
2 cans cooked black beans (about 3 c.) seasoned with equal pinches of salt, cumin, chili, and garlic powder
1/2 c. red onion, diced
2 oranges, segmented
1 ripe avocado, chopped
Cilantro to taste



  1. Cook quinoa according to instructions. The standard method is to bring 2 cups of water to a boil and add 1-cup well-rinsed and drained quinoa. Stir, cover, reduce heat and simmer 15-20 minutes. Fluff with a fork.
  2. To prepare salad ingredients, start by cleaning, chopping or tearing salad greens.
  3. Dice red onion, peel and segment orange, and mix with rinsed corn.
  4. If using canned beans, rinse well and warm slightly on stove or in microwave. Season with equal pinches salt, cumin, chili powder and garlic powder
  5. At this point, you may add 1-2 cups quinoa and/or beans to vegetable-orange mixture. Then add dressing to taste. Plate on to salad greens. If you prefer, add quinoa and beans and vegetable-orange mix separately. Add more dressing if desired. Excellent with extra salsa and chips.



Orange Lime Dressing


1 lg. lime, juiced (about 4 Tbsp.)
3 Tbsp. fresh orange juice
1-2 tsp. sweetener of choice (maple syrup, agave nectar, cane sugar)
1-2 tsp. hot sauce (Frank’s, Tabasco, etc.)
1/4 tsp. cumin
1/8 tsp. chili powder
Healthy pinch salt and black pepper
1 Tbsp. cilantro (optional)
1 1/2-2 Tbsp. olive oil



Prepare dressing by whisking all ingredients together in a small bowl. Taste and adjust to taste, adding a bit more hot sauce, salt, etc.

**Adapted from Minimalist Baker


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