Mexican Quinoa Salad

For a vegetarian, there are so many sources of protein one can find these days but I find Quinoa is quite simply one of the best plant based protein sources. 
I never used to worry about calories before having kids, since my metabolism was extremely good and I could eat a lot of things and not gain a pound, but the story is not quite the same after having kids! That is one reason I love to make quinoa a lot, since the vegetable protein found in quinoa is much easier to digest than meat protein and the slow releasing carbohydrates help maintain blood sugar levels and keep you fuller longer. 
This recipe was shared by one of our friends who cooks quinoa a lot too. I must say it is super easy to make and delicious at the same time. My favorite part of this dish is the dressing, it is super easy to make and provides a refreshing feeling to the salad.

This recipe serves 3-4 People

Ingredients:

• 1 1/2 cups cooked quinoa
• 1 1/2 cups black beans
• 1 cup corn, thawed
• 1 tomato, seeded and diced
• 1/2 red onion, sliced
• 2 tablespoons pickled jalapeno, diced
• 4 corn tortillas
• 1/4 cup lime juice
• 1/2 to 1 chipotle chili in adobo sauce
• 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

Method:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeno.
3. Slice corn tortillas into thin strips.
4. Brush a baking sheet with olive oil and add tortilla strips.
5. Brush olive oil on to the strips and toss to make sure strips are evenly covered.
6. Sprinkle with salt and pepper if desired.
7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn)
8. Meanwhile, in a blender or food processor, combine lime juice, chipotle chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
9. Process until mixture is smooth.
10. Toss with the quinoa mixture.
11. Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips just before serving.