Two of my favorite salads I’ve ever made are the Quinoa Caprese Salad and Greek Quinoa Salad, so I decided to put the healthy and popular grain to use once again in this Mexican Quinoa Salad, that is gluten free and vegan, yet packed with protein!
With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!
My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!
The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!
- 1 ear corn
- 1 red bell pepper
- 1 jalapeño
- 3 hearts of romaine lettuce
- 1 can (15 oz) black beans (drained and rinsed)
- 1 tomato (chopped)
- 1 avocado (chopped)
- 2 tbsp fresh cilantro
- 1/4 cup goat cheese (crumbled)
- 1/2 cup corn tortilla strips
Ingredients (Honey Lime Dressing)
- 1 garlic clove (chopped)
- 1 jalapeño pepper (chopped)
- 2 tbsp fresh cilantro
- 2 limes (juiced)
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 tsp ground ginger
Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.
Next, add the olive oil, honey, dijon mustard and ground ginger.
Blend into a smooth consistency.
I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.
I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!
Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.
Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.
Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.
Grill for 3-4 minutes on each side or until the lettuce begins to wilt.
Remove from the grill, chop the lettuce then add it to a large bowl.
Next, remove the grilled corn from the cob and place it on top of the salad.
Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.
Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.
Remove the salad dressing from the refrigerator and drizzle on top.
Toss well and serve.
This is now my new favorite salad! Such a great combination of so many amazing things!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.