Mexican Quinoa Salad

This vibrant quinoa salad recipe is oh so nutritious and manages to be filling but light at the same time. I like to save a little bit of dressing in the fridge to lift up leftovers.

Course Lunch, Main, Salad

Cuisine American, Mexican

Keyword quinoa salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 311kcal

Author Wendy Polisi

Ingredients

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

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.
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.)

Nutrition