Mexican Quinoa Salad
Simple, Quick and Healthy Vegan Mexican Quinoa Salad with a Spicy Cumin/Coriander and Lime Dressing.
- 2 cups Quinoa Pre-Cooked
- 1/2 large Red Onion sliced thinly
- 1 1/4 cups Corn
- 2 cups Kale
- 1 can Black Beans drained and rinsed
- 1 large Avocado cubed
- 1/2 cup Cilantro chopped
For the dressing:
- 3 Tablespoons Olive Oil
- 1 Tablespoon Maple Syrup
- 1/4 cup Sriracha
- 2 Tablespoons Water
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 5 Tablespoons Lime Juice
Cook frozen corn until tender, either by boiling, in a steamer or in the microwave. Keep aside.
In a bowl, combine cooked Quinoa, Sliced Onion, cooked Corn and drained and rinsed Black Beans.
In a separate bowl, whisk all ingredients for dressing together.
Pour dressing into Quinoa and toss to combine. Gently stir in cubed Avocado and Cilantro, and then taste to check for seasoning. Adjust if necessary.
This sh*t is best enjoyed warm!
Serving: 1servingCalories: 331kcalCarbohydrates: 47gProtein: 11gFat: 12gSaturated Fat: 2gSodium: 212mgPotassium: 662mgFiber: 8gSugar: 3gVitamin A: 1873IUVitamin C: 33mgCalcium: 71mgIron: 4mg