Ingredients

The following ingredients have 5 Servings
  • 1 and 1/2 cups cooked quinoa ((measure after quinoa has been cooked, about 1/2 cup raw))
  • 5 cups romaine lettuce ((loosely measured after being cut))
  • 1/2 cup diced red onion
  • 1 small green pepper (diced (~3/4 cup))
  • 3/4 cup black beans (drained and rinsed)
  • 3/4 cup roasted corn
  • 1 cup cherry tomatoes (halved or quartered)
  • 1 small avocado (diced (~3/4 cup))
  • Queso cotija cheese blend (optional)
  • 1 cup cilantro ((remove stems to loosely measure))
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon lime zest
  • 1 jalapeno (seeds and ribs removed)
  • 2 tablespoons olive oil
  • 1 and 1/2 tablespoons rice wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon white sugar
  • Salt and pepper (to taste)

Instruction

  • QUINOA: I recommend cooking the quinoa in a chicken or vegetable broth for extra flavor (don't forget to rinse it really well before cooking). Once the quinoa is cooked, transfer to a large bowl and let cool completely.
  • LETTUCE: Wash and chop the lettuce. I like to cut the lettuce into ribbons and halve the ribbons -- thinner salad pieces allow for more surface area that the quinoa and dressing can adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding to the quinoa. Toss the cooled quinoa and washed/chopped lettuce together.
  • VEGGIES: Dice the red onion (See Note 1), chop the green pepper, drain and rinse black beans, prepare the corn (See Note 2), halve the cherry tomatoes and add all to the salad. Remove the pit and peel of the avocado, chop and add it to the salad.
  • DRESSING: Combine all of the dressing ingredients except for the olive oil in a blender or food processor. Add salt and pepper to taste (I usually add 1/4 teaspoon salt and pepper). Pulse until ingredients are combined and then drizzle in olive oil last; quickly pulse until emulsified. Don't overmix/pulse/blend the olive oil or it can create a metallic flavor. Taste and adjust any seasonings to personal preference.
  • ENJOY: If eating the salad immediately, pour the dressing over, toss the salad, and top with cheese (if desired and to taste preference).
  • STORAGE: If you aren't eating the salad immediately or don't plan on it being finished after one sitting, do not dress the entire salad. Only add dressing, avocado, and cheese to portions of the salad that will be finished promptly after dressing. Store leftovers salad, avocado, and dressing separately; otherwise salad becomes soggy.