Mexican Quinoa Salad
Ingredients
The salad
-
1½
cups
cooked quinoa
-
1½
cups
cooked black beans, drained and rinsed
-
1
cup
organic frozen corn, thawed
-
1
unit
tomato, seeded and diced
-
½
unit
red onion, sliced thin
-
2
tablespoons
pickled jalapeño, diced
-
4
unit
gluten-free tortillas
-
1
unit
avocado, diced
The dressing
-
¼
cup
fresh lime juice
-
½-1
unit
chipotle chili in adobo sauce
-
½
cup
fresh cilantro, chopped
-
2
tablespoons
olive oil
-
1
tablespoon
maple syrup
-
1
teaspoon
ground cumin
-
1
teaspoon
sea salt
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, and pickled jalapeño.
- Slice tortillas into thin strips.
- Spray a baking sheet with olive oil and add tortilla strips, then spray again and sprinkle with salt and pepper if desired.
- Bake for 10-15 minutes, until crispy, checking frequently to prevent burning.
- In a blender, combine lime juice, chipotle chili, garlic, cilantro, olive oil, maple syrup, cumin, and sea salt; process until smooth.
- Toss the desired amount of dressing with the quinoa mixture.
- Plate the quinoa salad and top with avocado and tortilla strips, adding them just before serving if made ahead.
Nutrition Facts (estimated)
Servings
6
Calories
311
Total fat
13g
Total carbohydrates
44g
Total protein
8g
Sodium
693mg
Cholesterol
0mg
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