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Mexican Quinoa Salad with Chili-Lime Vinaigrette

Bring something fresh and colourful to the table this summer. This Mexican Quinoa Salad is bursting with flavour and can be served as a main or side dish.

Ingredients

  • 3 cups cooked quinoa
  • ½ cup canned black beans, rinsed
  • ½ cup corn
  • 1 medium bell pepper, diced
  • 2 small avocados, diced
  • 1 cup tomatoes, diced
  • ¼ medium red onion, diced
  • ¼ cup chopped cilantro

Dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup lime juice
  • 1 tablespoon honey
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon cayenne

Directions

  1. Prepare the dressing by mixing the olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor. Taste, and adjust seasonings, if necessary.
  2. Seal and shake or blend until well combined. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.
  3. Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the desired amount of the dressing over the salad. Stir together gently, and serve.

Menu

Garlic Roasted Chicken
Vegetable Noodles
Lime Mustard Naked Wings
Leg of Lamb
Sweet Chili Chicken
BBQ Pork Ribs
Ginger Teriyaki Chicken
Beef Meatloaf
Spicy Chicken Wings
Stuffed Grouper in Italian Dill Sauce
Chicken Nuggets
Vegetable Spring Rolls
Garlic Pesto Chicken
Lindo’s Vegan
Mac-n-Cheese
Starches & Veggies
Salad Bar
Cherry Pineapple Jello

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Lime Mustard Roasted Chicken
Pork Longaniza
Chicken Nuggets
Breaded Shrimps
Spicy Chicken Wings
Beef Shepherd’s Pie
Lindo’s Vegan
Chicken Mini Patties
Leg of Lamb
Veal Meatballs in Sweet Chili Sauce
Sweet & Sour Chicken
Vegetable Fettucine
Garlic Soy Chicken
Lime Pesto Chicken
Mac-n-Cheesed
Starches & Veggies
Salad Bar
Pineapple Blueberry Jello