This Mexican quinoa salad does not last long at my house.
My daughter loves it just as it is straight out of the bowl straight out of the fridge cold and sometimes she eats nearly the whole bowl in one night! I have to hide away a bit for myself. I love to mound this atop a huge pile of greens, add a few pumpkin seeds and a touch of homemade vegan ranch dressing and make a meal of it… and honestly it really needs no dressing.
Quinoa is a pseudo-cereal grain that has come to be known as a supergrain because its nutritional profile is dynamic. It is a great alternative for those who are gluten free. Many people don’t realize that quinoa is one of the most protein dense foods we can eat and contains all nine essential amino acids. Its high in fiber, B2, contains iron and lysine and is rich in magnesium as well as manganese an antioxidant that protects cells from free radicals and helps prevent mitochondrial damage during energy production.
1/2 bell pepper chopped small
1/2 bunch cilantro chopped coarsely
1 container grape tomatoes halved or quartered as you wish
1 stalk celery chopped fine
5 cloves Garlic chopped fine
1 Can Black Beans Drained
1/2 tsp. Chili Powder
2 tsp. Cumin
1/2 - 1 tsp. Himalayan Salt
2 Tbsp. Olive oil or Hemp Oil
2 Tbsp. Lemon Juice fresh squeezed
1 Tsp. Honey or Agave Nectar
1 cup quinoa cooked and cooled
Combine first 6 ingredients in a large mixing bowl and toss gently, add next 6 ingredients and toss again to cover. Add this to the quinoa and toss gently. Add the avocado when you serve it. 1/4 to 1/2 an avocado per serving.