Mexican Quinoa Salad with an Asian Twist



  • 1 cup of quinoa
  • 1 small can of corn niblets
  • 1 can of black beans      
  • 2 avocados, chopped
  • 1 handful of cilantro, chopped
  • 2 tangerines, sliced
  • 3/4 cup of naturSource Organic Salad Topper Smart Life


  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons rice vinegar
  • 2 teaspoons white miso
  • ¼ teaspoon sesame oil
  • ½ teaspoon honey
  • ½ teaspoon soy sauce
  • Black pepper


  1. Add quinoa to a pot with 2 cups of water (you can add a spoonful of butter for extra taste). Bring quinoa to a boil and lower the heat. When there’s no more water in the pot, put on the lid, and let the quinoa steam for another 8-10 minutes. Take off heat and let cool.  
  2. In a salad bowl, mix together the quinoa, corn, black beans, avocados, cilantro and tangerines.
  3. In a small bowl, whisk together olive oil, honey, and the white miso. Add rice vinegar, sesame oil, and soy sauce. Grind some black pepper to the mix.
  4. Toss salad and vinaigrette together.
  5. Add naturSource Organic Salad Topper Smart Life.