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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