Mexican Quinoa Bowl

Ingredients

Salad:

  • 4 cups of mixed greens
  • 2/3 cup of cooked quinoa
  • 1/3 cup of canned corn
  • 2/3 cup of cooked black beans (seasoned with a pinch of sea salt, a pinch of cumin, a pinch of chili powder, and a pinch of garlic powder)
  • 1/5 cup of diced red onion
  • 2/3 of a segmented medium orange
  • 1/3 of a chopped avocado
  • 1/5 cup of chopped fresh cilantro

 

Dressing:

  • 1/3 of an avocado
  • 2 1/2  tablespoons of lime juice
  • 2 tablespoons of orange juice
  • 1 teaspoon of agave syrup
  • 1 teaspoon of hot sauce
  • 1/5 teaspoon of cumin powder
  • 1/10 teaspoon of chili powder
  • A pinch of sea salt 
  • A pinch of black pepper
  • 2/3 tablespoon of fresh minced cilantro
  • 2 1/2 tablespoons of olive oil
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Instructions

  • Serving Size: 2
  • Cook time: 30 Minutes
  1. Prepare the quinoa by bringing it to a boil with 1 1/2 cup water in a small saucepan. 
  2. Once boiling, reduce the heat to simmer, cover and cook on low for 15-20 minutes.
  3. At the same time, prepare salad ingredients by chopping up the vegetables, segmenting the orange, and warming the black beans. 
  4. Prepare dressing by adding all ingredients in a blender and blending until the mixture is smooth. 
  5. Mix the quinoa, vegetables, and dressing and serve.