quinoa salad, mexican style quinoa salad, mexi cali quinoa, milk and sugar, milk and sugar sisters, michelle stroebe

A good friend of mine recently introduced me to the wonders of quinoa salad.  I’m not really sure why, but quinoa has always been something I have hesitated to cook.  I love it whenever it is prepared for me, but I’ve always resisted cooking it myself.  I was coached as to how to make the most flavorful and healthful quinoa salad, and, I must say, my first attempt was a success!!! I ended up making this as a “mexi-cali” style salad because these were the ingredients I had on hand – avocado, cilantro, green onions, beans, etc.  The flavors mixed with the quinoa turned out to be just right, but definitely play around with the main ingredients as you like!

I first cooked the quinoa according to directions (I believe it’s 1 cup quinoa + 2 cups water; simmer until all the water has evaporated – super easy!). The black beans were drained, rinsed, and cooked on the stove top briefly to incorporate the spices and heat up the beans. The salad dressing was made while the beans were cooking and everything was tossed together at the end. So easy and so delicious!

Mexi-Cali Quinoa Salad

1 cup cooked quinoa

1/2 ripe avocado, diced

1 whole tomato, diced

1 large handful cilantro, minced

3-4 large kale leaves, de-stemmed and chopped  (spinach would be a great substitute)

3 green onion stalks, chopped

1 Tbsp cheddar cheese, shredded (optional; omit for vegan cooking)

1/2 red or yellow bell pepper (or both!), finely chopped

1 can black beans, drained & rinsed

1/2 tsp cayenne (1/4 tsp if you like foods less spicy)

1/2 tsp each cumin & garlic powder

Dressing 

~2 Tbsp cilantro, finely minced

1/4 avocado, mashed

2 Tbsp each white vinegar & apple cider vinegar

1 tsp honey

salt/pepper to taste (~1/2 tsp each)

1 Tbsp olive oil

Add the quinoa equally to two serving bowls and set aside. Add the next 7 ingredients (through bell pepper) into a large bowl and set aside.  Place drained & rinsed black beans in a sauce pot and add remaining ingredients.  Stir well and cook ~5 minutes over medium heat.  Remove from heat and set aside.

To make the dressing, add the cilantro, mashed avocado, honey, and vinegars to a small bowl. Stir very well until creamy.  Add salt/pepper to taste and stir in the olive oil.

Add the black beans and dressing to the veggie mix in the large bowl and stir until well incorporated.  Spoon a generous portion (~1 cup) on top of each bowl of quinoa and enjoy!  Serve with a slice of lime, if desired.

quinoa salad, mexican style quinoa salad, mexi cali quinoa, milk and sugar, milk and sugar sisters, michelle stroebe

quinoa salad, mexican style quinoa salad, mexi cali quinoa, milk and sugar, milk and sugar sisters, michelle stroebe

quinoa salad, mexican style quinoa salad, mexi cali quinoa, milk and sugar, milk and sugar sisters, michelle stroebe

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