Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can organic black beans, drained
- Celery, red peppers, cucumbers, black olives (or any other veggie you like) diced
- Celtic sea alt to taste
- 1/4 cup olive oil
- 1/4 cup raw apple cider vinegar
- 1T dijon mustard
- 1-2T agave nectar
Directions
In a pot, combine quinoa and water.
Cover and cook for 12 minutes.
Rinse and cool.
Transfer cooled quinoa into a large bowl.
Add black beans, vegetables, and sea salt to quinoa.
In a small bowl, combine olive oil, apple cider vinegar, dijon mustard, and agave nectar.
When well mixed, pour over quinoa salad, mix, and let marinate at least 1 hour before serving.
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