Quinoa and black bean salad

Last week I dove into the Clean Food cookbook, and started to try out recipes. One of the first was this Black bean, mango, and quinoa salad. It’s gluten free, vegan, and perfect for summer. And the best part is that it’s super easy.

3/4 cup quinoa
1 1/4 cup water
Punch of sea salt
3 cups cooked black beans
1/2 cup chopped red onion
1 mango, peeled, pitted, and diced
1 cup peeled & diced jicama
1 cup cherry tomatoes
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot nectar or juice
2 jalapanos seeded and minced
1/2 cup chopped mint
Salt & pepper to taste

– bring water to a boil & add quinoa & salt. Cover, reduce heat & simmer until water is absorbed (about 15 minutes). Allow to cool
– place beans, onions, mango, & jicama in a large bowl
– fluff quinoa & gently fold together
– in a small bowl whisk together vinaigrette. Pour over salad & toss
– fold in tomatoes, sunflower seeds & pumpkin seeds just before serving


– Posted using BlogPress from my iPhone

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