Let’s get healthy with this delicious and healthy salad. Chickpeas, black beans, mango, avocado, and other delicious & nutritious ingredients—all tossed in a limey dressing—will keep you coming back for more! And, the quinoa & beans pack a protein punch that will sustain you for hours. It’s Sunday. Let’s meal prep for the week!
For the Dressing:
1/2 cup vegetable or canola oil
1/3 cup fresh lime juice from about 4 limes
2 tablespoons champagne vinegar
1 tablespoon sugar
1-1/2 teaspoons Clearly Organics chili powder
1/2 teaspoon kosher salt
1 jalapeño, seeded and minced
For the Quinoa Salad
1-1/2 cups white or red Clearly Organics Quinoa
3 cups Kettle & Fire Chicken Bone Broth
1, 15 oz can of Clearly Organics Black Beans
1, 15 oz can Garbanzo Beans
1 Red Bell Pepper, chopped
1 mango, peeled, pitted, diced
1/2 small red onion, diced
1 avocado, diced
1/4 cup chopped cilantro
1/4 cup chopped mint
Rinse the quinoa in a fine mesh strainer under cold water first. Add bone broth to a pan with the quinoa and kosher salt. Boil quinoa according to package directions. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 10 minutes. Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.
Pour can of black beans into a strainer and rinse well with water. Drain and add to quinoa bowl. Add garbanzo beans, bell pepper, mango, red onion, avocado, and herbs.
To make the dressing, whisk oil, lime juice, vinegar, sugar, chili powder and kosher salt in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should taste pretty bold, but balanced.
Pour dressing over salad and toss gently to mix. Allow the flavors to meld for about 20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4 days.
