Here’s a quick salad that stores for a few days in the fridge and provides lots of protein, fibre and mexican flavour with the chili, cilantro and cumin dressing. If you have pre-cooked some quinoa this whips up in 5 minutes. It’s great as lunch on its own or as a side with dinner.
To prepare dressing, whisk together:
2 tsp flax oil
juice of two limes
1 tsp dried (or 1 tbsp fresh, chopped) cilantro
1/2 tsp chili powder
1/2 tsp cumin
1/8 tsp sea salt
2 cups cooked quinoa
2 tomatoes, chopped coarsely
1 can (or 1.5 c. freshly cooked) black beans, rinsed well and drained
1/2 c. chopped red onion
1 c. organic corn kernels, cooked and cooled (I use frozen, and just quickly defrost & heat before adding)
one avocado (reserve for garnish)
Combine dressing with quinoa salad and mix well. Top each serving with a couple of slices of avocado.