Mexican Quinoa Salad with Orange Lime Dressing

Serves: 4

Black Beans

1 cup black beans

Overnight soak the black beans in water

1 tsp salt
5 cups water

Drain and rinse the black beans, add black beans, salt and water to a large pot, allow to boil, reduce the heat to low and simmer for 1 hour. Drain.

Seasoned black beans

1/4 tsp salt
1/4 tsp cumin powder
1/4 tsp chili powder
1/4 tsp garlic powder

Add salt, cumin, chili powder and garlic powder to the cooked and drained black beans and mix well.

Yields: 2 and 1/4 cups cooked and seasoned black beans

Quinoa

1 cup quinoa (red or white)
2 cups water

Rinse quinoa throughly in a fine mesh strainer.

Add quinoa and water to a sauce pan, bring to boil, reduce the heat to low, cover and cook for 18 minutes.

Yields: 3 and 1/4 cup cooked quinoa

Dressing

1 avocado
3 tbsp lime juice
6 tbsp orange juice
2 tsp maple syrup
1/2 tsp red chili flakes * (read notes)
1/2 tsp cumin powder
1/4 tsp chipotle powder
1/2 tsp salt
1/4 tsp black pepper powder
2 tbsp cilantro, minced
1/4 cup olive oil

Add all the ingredients to vitamix, blend until smooth and creamy.

Yields: 16 tbsp

Salad

mixed greens (I used 1 romaine, 1 red leaf, few spring mix)
1/4 cup frozen / fresh corn / serving
2 tbsp onion, diced / serving (MUST)
1 orange, segmented (1/4 orange / serving)
1 avocados, chopped (1/4 avocado / serving)
1 tbsp cilantro, chopped / serving

Plate salad and serve with dressing on the side or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.

Taste Note: Tastes AWESOME
Source: minimalistbaker
* The recipe asks for 1 tsp of red chili flakes, I added just 1/2, next time and I think we can handle more heat than what 1/2 tsp provided. Add 3/4 tsp and see whether you can handle that, if 3/4 tsp is ok, next time when you prepare this add 1 tsp and see whether you can handle 1 tsp.