Mexican Quinoa Salad – Juthour

Ingredients

• 5-6 cups mixed greens
• 1 cup Bob’s Red Mill cooked quinoa (red or white)
• 1/2 cup fresh corn
• 1 cup Bob’s Red Mill cooked black beans (seasoned with equal pinches sea salt, chili, + garlic powder)
• 1/4 cup red onion, diced
• 1/2 - 1 ripe avocado, chopped
• 1/4 cup fresh cilantro, chopped or torn
• 1/2 ripe avocado
• 1 large lime, juiced (4 tablespoon)
• 3 tablespoons orange juice
• 1-2 teaspoons Great Northern maple syrup
• 1-2 teaspoons hot sauce
• 1/4 teaspoon cumin powder (optional)
• 1/8 teaspoon chilli powder (or sub extra hot sauce) (if tolerated)
• Healthy pinch each sea salt and black pepper
• 1 tablespoon fresh minced cilantro
• 3-4 tablespoons extra virgin olive oil or Spectrum avocado oil
• Sprinkle with slivered almonds