Recipe: Black Bean & Clementine Quinoa Salad
- 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*
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.
Serve cold or at room temperature. Great topped with grilled chicken, pork or fish.