Quinoa Salad with Tangerine Vinaigrette
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- 1 cup(s) quinoa
- 1 tablespoon(s) extra virgin olive oil
- 2 cup(s) chicken broth
- 1 can(s) black beans, rinsed & drained
- 1 avocado peeled, pitted & diced
- 1 mango peeled, seeded & diced
- 1 red pepper, diced
- 1/2 cup(s) diced red onion
- 2 tablespoon(s) chopped cilantro
- 2 tablespoon(s) tangerine balsamic*
- 2 tablespoon(s) jalapeno olive oil**
- 1 teaspoon(s) garlic powder
- 1/4 teaspoon(s) kosher salt
- Heat 1 Tbsp EVOO in pan, and stir in quinoa, lightly toast about 3 minutes
- Pour in the chicken broth & bring to a boil. Reduce heat to low & simmer until all th broth is absorbed (about 10 minutes).
- Cool quinoa
- Mix together black beans, avocado, mango, red pepper, red onion, cilantro, and quinoa.
- In a separate bowl mix together balsamic, olive oil, garlic powder, salt & pepper. Whisk together and pour over quinoa.
- Mix together
- *If you don't have tangerine balsamic: grate the rind of a tangerine into balsamic and let sit.
- **Jalapeno oil: if you cannot find, chop up a jalapeno & infuse oil in a tightly covered jar/container.
This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.
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Quinoa Salad with Tangerine Vinaigrette Recipe at a Glance
- COURSE: Salads