Quinoa Salad with Tangerine Vinaigrette

Photo: acrane

Yield: 1 serving
Community Recipe from

Ingredients

  • 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

Preparation

  1. Heat 1 Tbsp EVOO in pan, and stir in quinoa, lightly toast about 3 minutes
  2. Pour in the chicken broth & bring to a boil. Reduce heat to low & simmer until all th broth is absorbed (about 10 minutes).
  3. Cool quinoa
  4. Mix together black beans, avocado, mango, red pepper, red onion, cilantro, and quinoa.
  5. In a separate bowl mix together balsamic, olive oil, garlic powder, salt & pepper. Whisk together and pour over quinoa.
  6. Mix together

  7. *If you don't have tangerine balsamic: grate the rind of a tangerine into balsamic and let sit.
  8. **Jalapeno oil: if you cannot find, chop up a jalapeno & infuse oil in a tightly covered jar/container.
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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