Ingredients

The following ingredients have 4 Servings
  • 3-1/2 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • juice of 2 limes
  • 2 Tablespoons honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4-1/2 teaspoon salt (add more to taste)
  • 1/4 teaspoon pepper (add more to taste)
  • 1/2 teaspoon finely chopped fresh cilantro
  • 3 cups cooked quinoa*
  • 1-1/2 cups cherry tomatoes (halved)
  • 1/2 English cucumber (diced)
  • 1 medium zucchini (chopped into quarters)
  • 2 ears of grilled corn (remove kernels (or 1 1/2 cups canned or frozen corn kernels))
  • 3/4 cup canned black beans (drained)
  • 1/2 red onion (diced)
  • 1 Tablespoon chopped fresh cilantro (use parsley if not a fan, plus more for garnish)
  • 1 avocado (diced)
  • 1/4 cup chopped kale (optional)
  • Optional Toppings: Shredded Monterey Jack cheese, Feta, tortilla strips

Instruction

  • Add all the vinaigrette ingredients into a jar or a bowl and shake or whisk until combined; set aside.
  • Combine all the ingredients for the salad (minus the toppings) in a large bowl. Pour salad dressing over and toss well to coat.
  • Season with additional salt and pepper to taste. Sprinkle desired toppings and garnish with more fresh cilantro. Serve the salad immediately or cover and store in the fridge until you are ready to enjoy.