Saturday, August 10, 2013

Quinoa Salad

***This recipe is adapted from the recipe for "Ensalada Azteca" from The China Study Cookbook.***

Quinoa Salad

2 cans organic black beans, drained and rinsed
2 cups cooked quinoa
1 small sweet onion, chopped
1 green bell pepper, chopped
1 large tomato, diced
2 avocados, diced
3 ears fresh corn, cooked and cut off the cob
1/2 mango, diced
1 jalapeƱo, diced
3/4 cup fresh cilantro, chopped

The Dressing

juice from 1 lime
1/2 mango, diced
1 TBS agave nectar
salt to taste

Mix salad ingredients gently to combine.  Place dressing ingredients in a food processor or blender and process until smooth.  Toss gently with salad.  Salt to taste.
Serve immediately, or refrigerate for later.

I am taking this salad and pesto bow tie pasta to our family Bible study at Lynn's house tonight.  

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