It’s day 2 of “Summer Salad Week” and we’ve decided to heat things up with our Spicy California Corn and Quinoa Salad.
This salad includes the sweetness of summer corn, plenty of fresh veggies, quinoa, black beans, and a little heat from our semi-homemade Sriracha Dressing. Salads often get a little boring, however, when you think outside-the-box and add elements of your favorite foods into the mix, a simple salad often becomes the center of a meal.
What is Sriracha Sauce?
Sriracha sauce combines fresh cayenne peppers, red jalapeños and garlic to create a spicy sauce that has quickly become the hipsters condiment of choice. You truly cannot go to any restaurant in Encinitas without a bottle of Sriracha adorning the table.
Semi-Homemade Sriracha Dressing
Semi-Homemade with Sriracha Sauce:
I typically have a bottle of Sky Valley, Organic Sriracha Sauce on hand for the kids. They love a little added heat on just about everything they eat. This spicy sauce is versatile and adds just the right amount of heat to many of my dressings, sauces and soups.
- 4 cups romaine lettuce, torn into bite-size pieces
- 1 BPA-free can of black beans, drained and rinsed
- 1/4 cup soaked and sprouted sunflower seeds or pepitas
- 1 cup white quinoa, cooked according to package directions and completely cooled
- 3 ears organic corn, cut off the cob (about 1 cup)
- 1 yellow bell pepper, sliced thin
- 1 avocado, diced
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup cilantro leaves (about 1/2 bunch)
- 1 cup Sky Valley Foods Sriracha Sauce
- 1/4 cup Hemp Seeds
- 1/2 ripe avocado
- Juice of 1 lime
- Zest of 1 lime
- 1/4 cup cilantro leaves (about 1/2 bunch)
- 1 tablespoon coconut aminos (substitution: gluten-free tamari)
- 2-4 Tablespoons coconut water (used to thin out as desired) Note: regular filtered water works as well.
- Soak sunflower seeds or pepitas for 12 hours or overnight. I love sprouting my seeds which takes about 24 hours. This is totally optional.
- Prep lettuce, corn and veggies of choice.
- Drain and rinse black beans.
- Combine prepped veggies, black beans and seeds.
- Using a high-speed blender or food processor, combine all dressing ingredients. Run blender or food processor until dressing is creamy. Note: If dressing is too thick, simply add a little water to thin out.
- vegan, gluten-free, dairy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
