I'm crazy for quinoa these days. Mom bought a monster-sized bag so I've been looking for good uses - and this refreshing salad with a fruity twist is definitely one of them. The sweetness of the mangoes, the brightness of the mint, the kick of the jalapeno and the crunch of the jicama make it a groovy little party in your mouth. Woohoooooo!!!
I've also been obsessed with Clean Food - one of my favorite cookbooks that I left for mom in the hopes that she might divine some inspiration. Alas, she enjoys eating food more than making it so I have reclaimed this little baby for myself. There's something about eating clean that seems to replace cravings for "comfort food" with a ravenous desire to eat loads of fruit and veggies, drink gallons of water and tea, and do insane amounts of yoga - a state of being that I sorely need to get back in touch with.
So far, so good!
Quinoa and Black Bean Salad with Orange-Lime Vinaigrette
Adapted from Clean Food by Terry Walters
Serves 8
3/4 cup quinoa
1-1/4 cups water
pinch of sea salt
3 cups cooked black beans (or 2 cans, drained and rinsed)
1/2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup jicama, peeled and diced
1 cup cherry tomatoes, halved
1/4 cup toasted sunflower seeds (optional)
1/4 cup toasted pumpkin seeds (optional)
Orange Lime Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1/4 cup orange juice
2 jalapenos, seeded and minced
1/2 cup chopped fresh mint
sea salt and fresh cracked black pepper
Bring 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 to cool.
Combine beans, onion, mango and jicama in a large bowl. Fluff the cooled quinoa with a fork, add to bowl and fold gently to combine.
In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the salad and toss to coat.
Fold in the tomatoes and seeds just before serving. Deeeee-lishhhhhh!
