I can’t say what my favorite thing is about this Mexican Quinoa Salad was. The taste was fabulous, but I really loved the texture too. And, of course I love how colorful it is. Colorful dishes make me smile because I know getting a pretty picture will be easy.
At the end of the day, this dish was a real winner at our house.
And yes, thank you for asking. Those ARE homemade corn tortillas on top!
I was feeling adventurous a few weeks ago, so I decided to buy a Tortilla Press so that I could make my own tortillas and flat bread. This was on the heels of reading an ingredient list on a package of wraps that included way too many things I didn’t want to be eating or feeding my family.So this week a few weeks had gone by and still no tortillas had been made.
I shifted the spot to where the tortilla press was stored to the back of the shelf where I keep plates and place mats that I used for photographs. (So that my husband wouldn’t be reminded of it and ask me where were the tortillas or Whoopee Pies I had planned on making.)
Strangely, that didn’t ease the guilt I was feeling about not actually using the tortilla press.
stopped being lazy got adventurous and tried the darn thing out! It was a little work at first but once I realized that I needed to use a plastic bag as a liner it went smooth as can be. Best of all, I made these corn tortillas with just two ingredients! I still need to practice some more before I’m ready to offer tips, but you’ll see these tortillas again because I also used them to make a really great tostada recipe I have coming soon. (With a rocking cashew cream avocado sauce!)
If you are looking for a great quinoa salad that is pretty enough for company, I highly recommend this Mexican Quinoa Salad!
- 1 1/2 cups cooked quinoa
- 1 1/2 cups cooked black beans, drained and rinsed
- 1 cup organic corn, thawed
- 1 tomato, seeded and diced
- 1/2 red onion, slivered
- 2 tablespoons pickled jalapeño, diced
- 4 organic or non-GMO corn tortillas
- 1/4 cup lime juice
- 1/2 - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon honey or agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 avocado, diced
- Preheat oven to 350 degrees.
- In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
- Slice corn tortillas into thin strips.
- Spray a baking sheet with olive oil and add tortilla strips.
- Spray again.
- Sprinkle with salt and pepper if desired.
- Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
- Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
- Process until mixture is smooth.
- Toss with quinoa mixture.
- Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
- Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)
Protein: 7.7 g Carbohydrates:47.2 g Fiber: 8.3 g