Mexican Quinoa Salad with Avocado Honey Lime Dressing (*vegan*)

Ok, so, like I said, I'm trying to eat vegan.

Well, I think this has become my new vegan comfort food.

I am ADDICTED to this stuff.

It has classic Mexican flavors, is totally creamy and is loaded with veggies and good for you stuff.

This is a cold salad and needs some time to sit in the fridge after putting it together!

(I gave it about an hour)

                                                                           

Before starting the dressing, cook the 1 1/2 cups of quinoa in a medium sauce pot with 3 cups of salted water (a couple teaspoons of salt).

Bring the water to a boil, add the quinoa, place the lid on the pot and reduce the heat. Let the quinoa simmer for about 20 minutes or until all of the water has been absorbed.

Set aside in a large mixing bowl to cool.

Avocado Honey Lime Dressing Ingredients:

2 Avocados

I Jalapeno- de seeded and roughly chopped

Juice from 1 Lime

3 Tbsp. Honey

2 Tbsp Cilantro

1 Tbsp. Chili Powder

1 T. Garlic Powder

2 T. Salt

In a food processor, corsely chop the de seeded jalapeno and cilantro, then add the avocados and blend until they turn into a smooth paste. Add the Lime juice, honey and seasonings; blend until the dressing is smooth with no lumps.

Place in the fridge until ready to use.

Salad Ingredients:

Cooked Quinoa

2 Cups Frozen Corn- thawed

2 Tomatoes- chopped

1 Can Black Beans- drained, rinsed and dried

1 Can Green Chilies

1/2 Onion- finely chopped

Those are some good lookin beans.

On top of the cooled quinoa, dump all of the ingredients above and combine well.

Once combined, pour the avocado honey lime dressing on top and, again, combine well and place the entire salad into the fridge for at least an hour.

After the salad has chilled, serve!

I eat this as a main dish, but my husband loves to use it as chip dip!

*If you aren't vegan, I suggest adding some crumbled Queso Fresco on top before serving*