Cinco De Mayo Chipotle Quinoa and Black Bean Salad
Happy Cinco De Mayo!!!
I know today you are going to be bombarded with all the taco pictures, recipes, and eats. And while I love a good taco just as much of the next person I wanted to do something slightly different for you.
Now I don’t know about you but every time I make taco’s at home I have such a hard time deciding what I am going to have with it as a side. Sure tortilla chips, salsa and guacamole pair perfect. And homemade tots can be nice. But for me I want a little bit more veg on my plate.
Enter my Chipotle Quinoa and Black Bean Salad!
This quinoa salad is so perfect as a taco side! Its chalked full of veggies which makes it high in nutrients as well and fibre. The quinoa and black beans in it are also super protein rich which is perfect if you are doing some veggie or vegan tacos. AND the taste is just on point!
Now before we get into the recipe here are some fun facts about Quinoa:
Quinoa is actually classified as a seed and not a grain.
Quinoa is a great source of probiotics. Prebiotic’s are what fuels and feed the probiotic good bacteria in the gut!
Move over milk! Quinoa is actually extremely high in bone building minerals (manganese, magnesium and phosphorus).
For a deeper flavour (becasue quinoa just by it’s self can be pretty plain) try toasting the seeds first and then steaming them like you would rice.
Chipotle Quinoa and Black Bean Salad
3/4 cup Quinoa rinsed
1 cup Frozen Corn
1 cup Water
1 cup Black Beans, cooked and soaked over night
1/2 small Cabbage shredded (I used purple because I love the colour but green works fine too)
1 Red Pepper chopped
1/4 cup Cilantro chopped
1/4 Red Onion diced
1 tsp Chipotle powder (can use chili powder in a pinch just add a dash of cayenne with it)
1/2 tsp Cumin powder
1/4 tsp Garlic powder
4 tbsps of Lime juice (about 2-3 Limes juiced)
2 tbsp Avocado Oil (or olive oil works well)
Optional Add-ins: 1 chopped Jalapeno, 1 chopped Roasted Zucchini, 1 chopped Mango
Optional Garnishes: chopped Avocado, pickled Radishes, pickled Onion, or toasted Pumpkin seeds
Begin by bringing your water to boil in a small pot on the stove. Once it has reached a boil add in your quinoa and a pinch of salt reducing heat to a low simmer and placing a lid on top. Take a fork and fluff quinoa every few moments. Once water has almost evaporated add in your sweet corn and cook until quinoa is soft and water is fully evaporated before removing from heat.
In a small glass jar combine chipotle, cumin, garlic, lime and avocado oil. This will become your dressing.
Add your cabbage, pepper, red onion, black beans, cilantro, and quinoa corn mix into a mixing bowl. Combine fully with a wooden spoon and then slowly pour your dressing over. Combine fully before covering to let it marinate for 2 hours, or over night.
Serve on the side of your favourite taco or eat just as it is!
This salad will keep fro up to 3 days in the fridge in a sealed glass bowl.
I also love using this salad as a collard wrap filler and for veggie burritos!