Quinoa And Black Bean Salad With Apricot Lime Vinaigrette


    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

    1/8 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


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