Quinoa Mexican Salad

Quinoa Mexican Salad
Ingredients

SALAD

* 6-8 cups Mixed Greens

* 1 cup cooked quinoa

* 1 cup fresh or canned corn

* 1 cup cooked black beans

* 1/4 cup red onion, diced

* 1 mango or 1 peach diced

* 1 medium or large tomato diced

* 1 ear steamed corn cut off cob

* 1 orange, segmented

* 1 ripe avocado, chopped

* 1/4 cup fresh cilantro, chopped or torn

Dressing

* 1 ripe avocado

* 1 large lime, juiced

* 6 Tbsp orange juice

* 2 to 4 tsp hot sauce

* 1/4 tsp cumin powder

* 1/8 tsp chili powder

* pinch each kosher salt and black pepper

* 1 Tbsp fresh minced cilantro (optional)

* 4 Tbsp extra virgin olive oil

Instructions

1. Begin preparing quinoa first by thoroughly rinsing 1 cup quinoa in a fine mesh strainer, then bringing to a boil with 1.5 cups 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, chopping mango or peach and warming black beans and seasoning with a pinch or each garlic powder and cumin

3. Prepare dressing add all ingredients to a blender or food processor and blending until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I always add more hot sauce, orange juice and salt.

4. if you prefer to use a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.

5. Either plate salad and serve with dressing on the side.

6. Leftovers keep for up to a few days, though best when fresh.