Mexican Style Red Bean Quinoa Salad

Roasted squash and raw onions bring balance
to this Mexican Style Quinoa salad.

I was having a hankering for Mexican food. Living in Vermont we lack authentic Mexican restaurants and good Mexican cuisine is very hard to come by. The icing on the cake being that I'm gluten-free and dairy-free and it's not worth it. Truthfully, I think I can cook better Mexican food in the comfort of my own home than most restaurants serve in this area. Why spend the money when the spicy craving hits? Let's just stay in and cook, it's way more fun anyway.

My ingredients? Butternut squash & white onion. Red beans & quinoa. Organic mixed greens.

I sense a Mexican salad coming on!

My love for Mexican food is a semi-recent development. I always enjoyed bean burritos, chicken enchiladas, and fajitas, but it was never a cuisine I craved. It wasn't until Matt came into my life that Mexican food became a staple.

He loves spice. I may even go as far as to say he is the King of Spice (a new blog perhaps?). He douses his food in hot sauce, always adds red pepper flakes to his Italian dishes and craves the fiery flavors of Mexican food. He brought spice into my life.

Mexican food is one of those cuisines that goes with almost any ingredients. You add the classics, cumin, paprika, cayenne and chili powder, and you've got your base. Mix in any ingredients and it's Mexican night at your household!

Mexican Style Red Bean Quinoa Salad

A quinoa salad fit for any spice lover.
Even the King of Spice himself.

Mexican Style Red Bean Quinoa Salad

This salad is not only spicy, but it's packed with protein and perfect for any Vegetarian or Vegan. The roasted butternut squash adds just a hint of sweetness that balances the spice. Your mouth won't be smoldering for too long! Your palette will be left satisfied but comfortable.

ingredients:

• 1/4 cup dry quinoa
• 1 small butternut squash, cleaned and cubed
• 1/2 white onion, chopped
• 1 can organic red beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Mixed greens
• Balsamic vinegar, preferably Jalapeno infused

Preheat the oven to 425 degrees F. Now, prepare your squash. Peel the skin off and chop it in half lengthwise, scooping out the seeds and pulp. Chop your cleaned squash into bite sized cubes. Toss the cubes in the olive oil, salt and pepper. Spread the coated squash bites out on a baking sheet and place the sheet in the center of the oven. Roast the squash for 15 - 20 minutes, flipping it halfway through.

While the squash is roasting away, start cooking your quinoa by placing 1/2 cup water to boil. When the water is boiling, add your quinoa and reduce to a simmer. Cover the pot and let the quinoa cook for 8 - 10 minutes until it has absorbed the water and is nice and fluffy.

Set the cooked quinoa aside and let it cool for 5 minutes. When the quinoa is cooled, add your beans, onion, vinegar and spices. Toss to combine the ingredients. Add your butternut squash and fluff the quinoa to coat the squash. 

Serve your quinoa salad over a bed of mixed greens and drizzle with balsamic vinegar. 

Serves 3 generous salads