RAINBOW QUINOA SALAD
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RAINBOW QUINOA SALAD
Counts as: 3 Starch + 1 Fruit + 1 Fat | Servings: 6
Ingredients:
- 2 cups uncooked quinoa
- 1 large can black beans, drained
- 1 avocado
- 1 mango, cubed
- 1 red pepper, cubed
- 1 medium-large cooked sweet potato, cubed
- 1 minced jalapeño pepper (optional)
- 1 handful cilantro, chopped
- Salt and pepper, to taste
- 1/8 cup olive oil
- 1/2 fresh lime juice
- 1 tbsp honey
- 1 tsp cumin
Directions:
- You will need one large mixing bowl.
- Cook the quinoa and let it sit to cool.
- Add the cooled quinoa to the large bowl along with the rest of the ingredients: black beans, chopped fruits and vegetables, cilantro, and salt/pepper to taste.
- In a small lidded jar, mix the honey into the lime juice, until it begins to dissolve. Place the remaining salad dressing ingredients in the jar and shake it vigorously until the honey is fully dissolved and the dressing is well-mixed. Pour the dressing on top of the salad and toss everything together gently so you don't mash up the beans and avocado too much. Although you can serve it right away, letting the salad rest for about 30 minutes before serving will allow the flavors of the dressing to soak in.
- ENJOY