Quinoa and Black Bean Salad with Apricot Lime Vinaigrette
Terry Winters, Clean Food Cookbook
3/4 cup quinoa, soaked and rinsed
1 1/4 cups water
pinch of sea salt
3 cups cooked black beans
1/2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup peeled and diced jicama – If you cannot find jicama you can substitute it with Asian Pear or radish and cucumber.
1 cup halved cherry tomatoes
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1/4 cup extra virgin olive oil
2 T lime juice
1/4 cup apricot nectar or juice
2 jalapeños, seeded and minced
1/2 cup chopped fresh mint
sea salt and freshly ground black pepper
Most of this salad can be made in advance but hold off on adding the tomatoes, seeds or dressing until you are ready to serve.
Bring the water to a boil and add the quinoa and salt. Cover, reduce heat and simmer until all water is absorbed – about 15 minutes. Remove from heat and set aside too cool.
Place beans, onion, mango and jicama in a large bowl. Fluff cooled quinoa with a fork, add to a bowl and gently fold to combine.
In a small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.