This Mexican Quinoa Salad has it all! Creamy avocado, black beans, corn, tomato, red onion and a kick from pickled jalapeño. Top it off with Chipotle Lime Vinaigrette and crunchy oven baked corn tortillas and you have got a healthy vegan quinoa salad recipe that feels like anything but a sacrifice.
In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
Slice corn 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 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.)
Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, 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. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)
Notes
Tips for Making This Recipe:
Be sure to keep a close eye on the tortilla strips. They go from perfect to burnt very quickly!
If you are making this recipe ahead of time, wait until you are ready to serve to add the avocado. The rest of the salad (minus the tortillas) may be made and stored in the refrigerator for four to five days. It is perfect to take to work for lunch!
Variations for This Recipe:
Instead of toasting tortillas, serve with organic Blue Corn Tortillas.
Add in 4 ounces shredded cheddar. (Traditional or Vegan work!)