Mexican Quinoa Salad with Orange Lime Dressing

INGREDIENTS

SALAD
5-6 cups mixed greens
1 cup cooked quinoa (red or white)
1/2 cup fresh or canned corn
1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili and garlic powder)
1/4 cup red onion, diced
1 orange, segmented
1/2 ripe avocado, chopped
1/4 cup fresh cilantro, chopped or torn

DRESSING
1/2 ripe avocado
1 large lime, juiced (~4 Tbsp)
3 Tbsp orange juice
1-2 tsp sweetener of choice (maple syrup, agave, honey)
1-2 tsp hot sauce
1/4 tsp cumin powder
1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
Healthy pinch each: sea salt and black pepper
optional: 1 Tbsp fresh minced cilantro
3-4 Tbsp extra virgin olive oil or avocado oil

INSTRUCTIONS
Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.

Meanwhile, prepare salad ingredients by chopping vegetables, segmenting the orange, and warming black beans and seasoning with salt, cumin, chili, and garlic powder.

Prepare the dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice, and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.

Either plate salad and serve with dressing on the side, or toss with dressing before serving. We like serving this with roasted vegetable quesadillas! Roast any veggies you have and use a small amount of cheese on corn tortillas.