Don’t wrinkle up your nose! Think of it like a macaroni salad. This is really an excellent salad. Enjoy!!

Source: Robin Young
Serves: 12
Tip: This salad can be made up to 2 days in advance. Cover and refrigerate. Serve chilled.

Ingredients:
1 c Quinoa
2 c Water
½ c Orange Juice, fresh
¼ c Cilantro
¼ c Parsley
1 c Celery, chopped
1 t Turmeric
1 t Cumin, ground
4 T Rice Vinegar
1 T Toasted Sesame Oil
1 T Ginger, fresh and minced
Sea Salt to taste
Pinch Red Pepper Flakes
1 Mango, diced
1 Jalapeno, seeds removed and diced
2 cans Black Beans, drained
1 Sweet Red Pepper, roasted and diced
¼ c Red Onion, diced
¼ c Sweet Yellow Onion, diced
½ pint Grape Tomatoes, cut lengthwise

Directions:
1). Toast the quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return quinoa to pan and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

2). Whisk the orange juice, vinegar, oil, ginger, salt and pepper flakes in a medium bowl. Add mango, jalapeno, grape tomatoes, celery, cilantro, parsley, roasted red pepper, beans and onions. Add the spices. Toss to coat.

3). When the quinoa is finished cooking, add to the vegetable mixture and toss to combine.