Quinoa and Black Bean Salad

 

This salad has a fruity twist that makes it particularly light and refreshing and provides an interesting change from the more traditional black bean salad .  Much of this salad can be prepared in advance, but hold off adding the tomatoes, seeds or dressing until you are ready to serve.  ~From the cookbook ~ Clean Food – see link below

Ingredients:

• 3/4 cup quinoa
• 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*
• 1 cup halved cherry tomatoes
• 1/4 cup toasted sunflower seeds
• 1/4 cup toasted pumpkin seeds

 

Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• 1/4 cup of apricot nectar or juice
• 2 jalapenos, seeded and minced
• 1/2 cup chopped fresh mint
• Sea salt and freshly ground pepper

 

Directions:

Bring water to a boil and add quinoa and salt.  Cover, reduce heat and simmer until all water is absorbed (about 15 minutes).  Remove from heat and set aside to cool.

Place beans , onion, mango and jicama in a large bowl.  Fluff cooled quinoa with a fork, add to bowl and gently fold to combine.

In a small bowl, whisk together all dressing ingredients.  Pour dressing over sald and toss to coat.   Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.

Serves 8

 

*Note: If you can’t get your hands on jicama you can substitute it with Asian Pear or some radish and cucumber.  Also, whenever I eat black beans- I can’t resist adding some fresh chopped cilantro as a garnish.

 

 

Resources:

Clean Food A Seasonal Guide to Eating Close to the Source ~ Terry Walters