Mexican Quinoa Salad

about the recipe

This Mexican Quinoa Salad with Avocado has it all. Creamy avocado, black beans, corn, tomato, red onion, and a kick from pickled jalapeño. Top it off with a tangy chipotle lime vinaigrette and crunchy tortillas, and you have a meal that is anything but dull. This recipe is perfect for making on the weekend for meal prep.


– 1 ½ cups cooked quinoa – 1 ½ cups cooked black beans drained and rinsed 1 can – 1 cup organic frozen corn thawed – 1 to mato seeded and diced – ½ red onion sliced thin – 2 tablespoons pickled jalapeño diced – 4 gluten-free tortillas Dressing – ¼ cup fresh lime juice – ½ - 1 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 – 1 avocado diced

– 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. – Spray again.

– Sprinkle with salt and pepper if desired. – Bake for 10-15 minutes, until crispy.

– Meanwhile, in a blender or food processor, combine lime juice, chipotle chile, garlic, cilantro, olive oil, maple syrup,, cumin and sea salt. Process until mixture is smooth.

– Toss desired amount of dressing with the quinoa mixture.

– Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.)