Ingredients:
For the salad:
3 cups cooked Quinta Quinoa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 cups fresh cilantro, finely chopped
3 medium carrots, julienned (about 1 1/2 cups) or 1 large chopped and roasted sweet potato
4 green onions, thinly sliced
Fine grain sea salt and black pepper, to taste
Lemon-Tahini Dressing (optional)
Sliced avocado (optional)
For the dressing:
5 to 5 1/2 tablespoons fresh lime juice, to taste
4 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons pure maple syrup, or to taste
3/4 teaspoon fine grain sea salt, or to taste
Directions:
Prepare quinoa according to package directions. Fluff with fork and chill in the fridge for at least 15 minutes.
In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
Whisk together the dressing in a small bowl. Adjust to taste if desired. Pour onto salad and toss to combine. Season with salt and pepper to taste.
Spoon into bowl and drizzle on some Lemon-Tahini Dressing and top with sliced avocado if desired.
Recipe adapted from Oh She Glows.
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