Mexican Quinoa Salad with Orange Lime Dressing

Loving all these beautiful salads!  Here is another winner!  Packed with goodness and flavor!  Assembles in less than 30 minutes.  I forgot to add the orange segments but I did add some grape tomatoes.  I think the oranges would have been very tasty...mad I forgot!!  Next time!

The dressing is the bomb! 

Be healthy!

Enjoy!

MEXICAN QUINOA SALAD WITH ORANGE LIME DRESSING
adapted from Minimalist Baker

Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Serves: 2-3

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 + garlic powder)
1/4 cup red onion, diced
1 orange, segmented (I forgot the orange segments! geesh!)
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, cane sugar, etc.)
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
1 Tbsp fresh minced cilantro (optional)
3-4 Tbsp extra virgin olive oil or avocado oil ( I only used 1 tbsp 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 orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
Prepare 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.