Mexican Quinoa Salad

Mexican Quinoa Salad
I can’t say what my favorite thing is about this Mexican Quinoa Salad was. The taste was fabulous, but I really loved the texture too. And, of course I love how colorful it is. Colorful dishes make me smile because I know getting a pretty picture will be easy.

At the end of the day, this dish was a real winner at our house.

And yes, thank you for asking. Those ARE homemade corn tortillas on top!

Mexican Quinoa Salad
I was feeling adventurous a few weeks ago, so I decided to buy a Tortilla Press so that I could make my own tortillas and flat bread. This was on the heels of reading an ingredient list on a package of wraps that included way too many things I didn’t want to be eating or feeding my family.

So this week a few weeks had gone by and still no tortillas had been made.

I shifted the spot to where the tortilla press was stored to the back of the shelf where I keep plates and place mats that I used for photographs. (So that my husband wouldn’t be reminded of it and ask me where were the tortillas or Whoopee Pies I had planned on making.)
Mexican Quinoa Salad
Strangely, that didn’t ease the guilt I was feeling about not actually using the tortilla press.

Finally, I stopped being lazy got adventurous and tried the darn thing out! It was a little work at first but once I realized that I needed to use a plastic bag as a liner it went smooth as can be. Best of all, I made these corn tortillas with just two ingredients! I still need to practice some more before I’m ready to offer tips, but you’ll see these tortillas again because I also used them to make a really great tostada recipe I have coming soon. (With a rocking cashew cream avocado sauce!)
Mexican Quinoa Salad

If you are looking for a great quinoa salad that is pretty enough for company, I highly recommend this Mexican Quinoa Salad!

Mexican Quinoa Salad
  • 1½ cups cooked quinoa
  • 1½ cups cooked black beans, drained and rinsed
  • 1 cup organic corn, thawed
  • 1 tomato, seeded and diced
  • ½ red onion, slivered
  • 2 tablespoons pickled jalapeño, diced
  • 4 organic or non-GMO corn tortillas
  • ¼ cup lime juice
  • ½ - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 avocado, diced
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
  3. Slice corn tortillas into thin strips.
  4. Spray a baking sheet with olive oil and add tortilla strips.
  5. Spray again.
  6. Sprinkle with salt and pepper if desired.
  7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
  8. Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
  9. Process until mixture is smooth.
  10. Toss with quinoa mixture.
  11. Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
  12. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)
Protein: 7.7 g Carbohydrates:47.2 g Fiber: 8.3 g


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