Ingredients:
cup red quinoa, rinsed and drained, cooked to package directions and cooled
coarse sea salt, to taste
small mangos or one large, peeled, pitted and diced
2 cans black beans, rinsed and drained
1/2 cup diced red onion
1 cucumber, peeled, seeded and diced (about 1 cup)
1 cup halved grape tomatoes
10 Tbsp sunflower seeds (reserved until you are ready to serve)
DRESSING INGREDIENTS
1/4 cup extra virgin olive oil
2 Tbsp fresh lime juice (about 1 lime)
1/4 cup apricot nectar
2 jalapenos, seeded and minced
1/2 cup chopped fresh mint
salt and pepper, to taste
Preparation:
In a large bowl add the quinoa to tomatoes and gently mix. In a small bowl whisk the dressing ingredients. Pour the dressing over the salad mix and toss. When ready to serve, top each serving with 1 Tbsp of sunflower seeds.
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