Quinoa's "ancient wisdom" provides an easy-to-digest complete protein in this vibrant satiating could-be-a-meal salad.
Rinse quinoa under the faucet for one minute or so prior to measuring. In a heavy saucepan, combine 2 cups quinoa with 5 cups water. Bring to a boil uncovered. Reduce heat to low and cover. Let simmer until tender (about 25 minutes). Remove from heat and allow to steam (covered) for another 10 min.
Fluff with fork and transfer to metal bowl and place in refrigerator to cool down.
Make the dressing: In a small bowl, whisk together Organic Valley Orange Juice, lemon juice and zest, sunflower oil, and spices.
Rinse and drain the black beans. Wash and chop all veggies. If you are planning on using avocado (highly recommended!), please add them as the final ingredient or garnish.
In a large bowl, combine prepared quinoa, dressing, beans, and chopped veggies except tomatoes and avocados. Mix well. Once well mixed, fold in the tomatoes and avocados.
Cover and chill for at least 1 hour prior to service. Enjoy!
Mayan Quinoa is so tasty and satiating that it may be served as a meal in itself! An awesome "power lunch" salad as the EFA's and nutritional density of this salad promotes radiant well being!
As a side salad: serve with Faux'Rita Smoothie, Cheesy Quesadillas and a bunch of seasonal greens!
Kids in the Kitchen:
The wee sous chefs (3-6 years old) can rinse and drain the black beans in a colander with ease. The more experienced helper can help prepare the dressing and chop the veggies.
I highly recommend using generous amounts of avocado, as it offers our bodies an excellent source of Essential Fatty Acids & Vitamin E, vital brain food for growing children.