Robin's Quinoa Salad

Source

Author: Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook - Here's What's Cookin!

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 12

Ingredients

1

c

Quinoa

2

c

Water

½

c

Orange juice, fresh squeezed

¼

c

Cilantro, chopped

1

t

Tumeric

1

t

Cumin, ground

4

T

Rice Wine Vinegar

1

T

Toasted Sesame Oil

1

T

Ginger, fresh and minced

Sea Salt to taste

1

pinch

Red Pepper flakes

1

lg

Mango, diced

1

Jalapeno, seeds and veins removed, diced

2

cans

Black beans, drained and rinsed

1

lg

Sweet Red Pepper, fire roasted and diced

¼

c

Red Onion, diced

¼

c

Sweet Yellow Onion, diced

½

pint

Grape Tomatoes, cut lengthwise

1

Toast the quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return quinoa to pan and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

2

Whisk the orange juice, vinegar, oil, ginger, salt and pepper flakes in a medium bowl. Add mango, jalapeno, grape tomatoes, celery, cilantro, parsley, roasted red pepper, beans and onions. Add the spices. Toss to coat.

3

When the quinoa is finished cooking, add to the vegetable mixture and toss to combine.

Cooking Times

Preparation Time: 30 minutes

Inactive Time: 30 minutes

Total Time: 1 hour