Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2-15 oz. cans black beans, rinsed
  • 4 clementines, peeled segments
  • 1/4 cup minced red onion
  • 1/4 cup pumpkin seeds
  • 2 Tbsp. freeze-dried chives
  • 1 cup Lavender Vanilla Vinaigrette*

Notes

*Click here for the Lavender Vanilla Vinaigrette recipe.

 

 

Directions

Bring quinoa and water to boil in a medium saucepan. Reduce to low, cover and simmer 15 min. or until all water is absorbed. Remove from heat and let rest 10 min. Fluff quinoa with a fork and transfer to a large salad bowl. Add remaining ingredients and stir gently to combine.

Serving Suggestions

Serve cold or at room temperature. Great topped with grilled chicken, pork or fish.

Yields

6 servings

Thanks To

Savory Spice Shop Test Kitchen

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Chives 1/4 oz bag $2.75

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegetarian

Items in this Recipe

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