Mexican Quinoa Salad with an Asian Twist
Ingredients
Salad
- 1 cup of Quinoa
- 1 small can of corn niblets
- 1 can of black beans
- 2 avocados, chopped
- 1 handful of Cilantro, chopped
- 2 tangerines, sliced
- naturSource Organic Salad Topper Smart Life
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1½ tablespoons rice vinegar
- 2 teaspoons white miso
- ¼ teaspoon sesame oil
- ½ teaspoon honey
- ½ teaspoon soy sauce
- Black pepper
Instructions
- Add quinoa to a pot with 2 cups of water (you can add a spoonful of butter for extra taste). Bring quinoa to a boil and lower the heat. When there’s no more water in the pot, put on the lid, and let the quinoa steam for another 8-10 minutes. Take off heat and let cool.
- In a salad bowl, mix together the quinoa, corn, black beans, avocados, cilantro and tangerines.
- In a small bowl, whisk together olive oil, honey, and the white miso. Add rice vinegar, sesame oil, and soy sauce. Grind some black pepper to the mix.
- Toss salad and vinaigrette together.
- Add naturSource Organic Salad Topper Smart Life.
