Mexican Quinoa Bowl

w/ orange, lime, chili dressing 

Prep Time : 30m Servings:  6

  • 1 cup cooked quinoa (1/2 cup red or white uncooked)
  • 5-6 cups mixed greens
  • 1/2 cup fresh or canned corn
  • 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili, + garlic powder)
  • 1/4 cup red onion, diced
  • 1 orange, segmented
  • 1/2 ripe avocado, chopped (if available)
  • 1/4 cup fresh cilantro or parsley, coarsely chopped

​Vinaigrette Dressing:

  • 1 large lime, juiced (4 tablespoons)
  • 3 tablespoon orange juice
  • 1-2 teaspoon sweetener of choice (maple syrup, agave etc)
  • 1-2 teaspoon hot sauce
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon chili powder or chipotle powder
  • Sea salt and black pepper, to taste
  • 1 tablespoon cilantro, minced
  • 3-4 tablespoons avocado oil


  1. Rinse quinoa and bring to a boil with 1 cup water in a small saucepan.
  2. Once boiling, reduce to simmer, cover/cook 15-20 mins.
  3. Prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
  4. Prepare dressing by adding all ingredients to a blender or food processor and blending until smooth. Taste and adjust seasonings as needed.
  5. Plate salad ingredients together individually per bowl and serve with dressing on the side.

​Recipe by Jackie DeKnock, Owner of Gourmet Safari  

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