1cupcooked black beans - cooked fresh or from a can. Make sure to drain and rinse your beans if they are from a can.170g
½cupfresh mango120g, diced
some diced avocado to top each serving
a sprinkle of almond slivers to top each serving
a handful of arugula for each servingrocket
Dressing Ingredients
Juice from 1 lime2 tablespoons
1teaspoonrice wine vinegar
1datetake out the pit and either soak in hot water for 10 minutes or simmer in water for several minutes. This will soften it up
1garlic clovegrated
¼cuploosely packed mint leaves4g
⅛teaspoonsea salt
Instructions
Salad Directions
Cook your quinoa and make the dressing while the quinoa is cooking.
When the quinoa is done cooking, transfer it to a large bowl and allow it to cool for about 5 minutes.
When the quinoa isn’t super hot (but still warm), add the dressing and stir just until it’s combined. Adding the dressing to the warm quinoa will help the dressing soak in and keep the salad moist and never dry.
Add the onion, black beans and mango and gently stir.
From here, place a handful of arugula on each serving plate, add some quinoa salad, and then top with dressing, diced avocado and almond slivers.
Dressing Directions
Add all ingredients to blender. Blend until smooth.