Quinoa and Black Bean Salad with Apricot Lime Vinaigrette
CLEAN FOOD | Summer | Page 127
THIS SALAD HAS A FRUITY TWIST that makes it particularly light and refreshing and provides an interesting change from my more traditional black bean salad. Much of this salad can be prepared in advance, but hold off on adding the tomatoes, seeds or dressing until you’re ready to serve.
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 jícama
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 apricot nectar or juice
2 jalapeños, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper
PREPARATION
Bring water to 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 jícama in large bowl. Fluff cooled quinoa with fork, add to bowl and gently fold to combine.
In small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.
SERVES 8
5 Comments
Made this today and it was great. I added extra lime and salt at the end and it was really yummy.
Hi Joni,
I wish you continued enjoyment from Clean Food and am glad you felt free to adjust the seasoning to your unique palate!
Eat Clean
Live Well!
Hi Terry – I’m loving these recipes and am going to purchase the book. I see that your recipes frequently include jicama. I live in central Connecticut and don’t recall seeing jicama in general grocery stores. Can you get it in a Stop & Shop or is it more easily found in a Whole Foods type of store?
Hi Linda,
Jicama is more of a summer vegetable. I know that Whole Foods does bring them in throughout the year, but once it’s more in season, you should be able to find it at most conventional grocery stores – including Stop & Shop. Then, you’ll be able to enjoy all those summer recipes that take advantage of jicama’s sweet and refreshing taste and welcome crunch!
I loved this recipe. I made it last night when we had company over. The dressing was very tasty. The hardest part is peeling the jicama without cutting myself and I don’t have a whole foods close and the ones at my grocery store were all moldy except for one. Other than that it was excellent. I’m making a second meal out of the salad by repurposing it as the stuffing in stuffed peppers and topping with a little farm fresh shredded cheddar.
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