Quinoa-Black Bean Festival Salad with Cilantro-Lime Vinaigrette
Ingredients:
3 cups cooked quinoa
1-1/2 cups cooked black beans
1/2 cup dried cranberries
1 cup yellow squash, chopped medium size
1 cup zucchini, chopped medium size
1 bunch scallion, chopped
1/4 cup finely chopped parsley Cilantro-Lime Vinaigrette
Juice of 2 large limes
1/3 cup water
1/4 cup Bragg's Liquid Aminos
1/4 cup extra virgin olive oil
2 tbsp honey
1 clove garlic, minced
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
In a blender, add all the vinaigrette ingredients and blend for three minutes until homogenous. Drizzle over quinoa-black bean mixture, stir well and chill before serving.
