Ingredients
- 3/4 cup quinoa
1 1/4 cups water
pinch of sea salt
3 cups cooked black beans
1/2 cup red onion, chopped
1 mango, peeled, pitted and diceed
1 cup jicama
1 cup halved cherry tomatoes
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
Vinaigrette:
1/4 cup olive oil
2 Tbsp lime juice
1/4 cup apricot nectar
2 jalapenos, seeded and minced
1/2 cup fresh mint, chopped
sea salt and freshly ground black pepper
Description
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