As promised, I tested the Mexican Quinoa Salad with Orange Lime Dressing from my Buzzfeed Life FB Post on Monday (25 Clean Eating Meals For Vegetarians). I mean, it has many of my food loves all in one bowl.  How could I resist – and why?  Of course I put my own spin on the original recipe, which will surprise no one. This salad is delicious and very satisfying with two great sources of protein in the red quinoa and black beans.  The avocado, in both the salad and in the dressing, adds a healthy fat and helps keep your belly feeling full and happy.  The Avocado Citrus Dressing is divine, just the right balance of creamy, savory and sweet and it’s easy to make spicy if that’s where your tastebuds are headed. Don’t be afraid to toss in a few tortilla chips to enhance the Mexican flavors of this dish.

I like to use red quinoa in dishes that would normally be filled with ground beef or some other meat protein because it makes such a good substitute in both taste and texture. Quinoa is naturally high in protein and loaded with nutrition but low in fat and calories.  With the addition of black beans, this ‘salad’ becomes a real main course contender.  My meat eaters love it!  Red quinoa has a great consistency and when sauteed with onions, garlic and spices, just like you would with ground beef, it really picks up those savory flavors nicely. In fact, this black bean quinoa mixture is a great base for tacos, quesadillas, enchiladas or any other dish requiring a Mexican inspired filling.

The vegetable toppings on this salad are so colorful, making this a dish worthy of company – or that pot luck that you never know what to bring.  It can be served slightly warm or at room temperature, making it a great busy day meal, especially when you have people going in many different directions.  If it were summer and corn was in season, I would use raw or grilled fresh corn kernels.  Since it’s winter, I used defrosted uncooked frozen corn. Each of these colorful veggies adds a whole new wealth of vitamins, minerals, fiber and antioxidants which is why we should try to Eat the Rainbow every day.

Have you ever wondered how restaurants serve orange segments that are bright orange and have no pith?  Don’t peel them. Just cut off the top and then slice around the sides, then cut off the bottom.  Remove any remaining pith and then slice into gorgeous segments.  Yes, you lose a bit of the flesh but the result is so pretty and has no tough skins or bitter pith.  If you don’t care about that, peel and segment. Done!

TIPS: This salad can be prepared as a layered, tossed or composed salad.  You can also make one large salad or prepare individual salad plates and cater to each of your diner’s tastes.  I combined the black beans with the quinoa mixture so that the beans would also absorb the garlic, onion and spice flavors.  If you want to make a composed or layered salad and want to keep the ingredients separate, you can serve the beans warmed up or room temperature.  I think they are fine plain with their natural salty flavor or you can sprinkle the beans with a bit of the spices and toss to coat.

Original recipe from Minimalist Baker (link below).

• Rinse 1/2 cup quinoa in a fine mesh strainer, then bring to a boil with 1 cup water in a small saucepan. Reduce heat to simmer, cover and cook on low for 15-20 minutes or until the little ‘tails’ come out. Set aside

• Saute onions and garlic in olive oil until translucent.

• Add quinoa and spices to the onion mixture and saute several minutes. Taste and add another 1/4 teaspoon of each spice if desired.  If you like it spicy, add 1/4 teaspoon or more of cayenne pepper.

• Add black beans to the quinoa mixture (If you like a composed salad, skip this step and add the black beans separately to the salad. See TIPS.) Remove from heat and set aside. NOTE:  This quinoa black bean mixture is a great base for tacos or any other Mexican recipe.

• While quinoa is cooling, prepare vegetables.

• Place lettuces in a large bowl or on individual serving plates.

• Layer with warm or room temperature (not hot) quinoa mixture and top with corn, avocado, red onion, orange segments and olives.

• Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth.  Taste and adjust seasonings as needed. For a less creamy dressing, leave out the avocado and simply whisk all ingredients together in a bowl.

Drizzle dressing over salad and top with cilantro and tortilla chips, if desired.  Serve with lime wedges and extra hot sauce.cre

Mexican Quinoa Salad with Orange Lime Dressing

• Servings: 4
• Time: 45 minutes
• Difficulty: easy
• Print

 

• 1/2 cup red or white quinoa (1 cup cooked )
• 1 Tbsn olive oil
• 1/2 yellow onion, chopped
• 3-4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 can black beans, rinsed or 1 1/2 cup cooked
• 5-6 cups mixed greens
• 1/2 cup fresh or frozen corn kernels, thawed
• 1/4 red onion, thinly sliced or diced
• 1 orange, peeled and segmented
• 1/2  ripe avocado, sliced or chopped
• 1 4 oz can sliced or whole black olives (optional)
• 1 jalapeno or red chili pepper, sliced or diced (optional)
• 1/4 cup fresh cilantro, chopped
• 1 cup tortilla chips (optional)

DRESSING

• 1/2 ripe avocado
• 1 large lime, juiced (1/4 cup)
• 1/4 cup orange juice
• 1/2 tsp honey (or other sweetener)
• 1/4 tsp cumin powder
• 1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
• 1/4 teaspoon cayenne pepper or a dash of hot sauce
• 1/4 tsp salt
• 1 Tbsp fresh minced cilantro or parsley
• 3-4 Tbsn olive oil or avocado oil

1. Rinse 1/2 cup quinoa in a fine mesh strainer, then bring to a boil with 1 cup water in a small saucepan. Reduce heat to simmer, cover and cook on low for 15-20 minutes or until the little ‘tails’ come out. Set aside
2. Saute onions and garlic in olive oil until translucent.
3. Add quinoa and spices to the onion mixture and saute several minutes. Taste and add another 1/4 teaspoon of each spice if desired.  If you like it spicy, add 1/4 teaspoon or more of cayenne pepper.
4. Add black beans to the quinoa mixture (If you like a composed salad, skip this step and add the black beans separately to the salad. See TIPS.) Remove from heat and set aside.
5. Place lettuces in a large bowl or on individual serving plates.
6. Layer with warm or room temperature (not hot) quinoa mixture
7. Top with corn, avocado, red onion, orange segments and olives.
8. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth.  Taste and adjust seasonings as needed. For a less creamy dressing, leave out the avocado and simply whisk all ingredients together in a bowl.
9. Drizzle orange lime dressing over salad and adorn with cilantro and tortilla chips, if desired.  Serve with lime wedges and extra hot sauce.

Recipe adapted from Minimalist Baker, a great cooking site worth checking out.  http://minimalistbaker.com/mexican-quinoa-salad-with-orange-lime-dressing/