Black Quinoa Salad

 2/3 cup Black Quinoa

 1 Avocado

 Lemon Juice

 2 Oranges

1 tablespoon chopped Parsley

1 bunch Golden Beets, peeled and diced


For the vinaigrette:

1 teaspoon Gluten-free Honey Dijon Mustard

2 tablespoons White Wine Vinegar

6 tablespoons Olive Oil

• Rinse the quinoa under cold water and drain. Add to a pot with twice the same amount of water (2 x 2/3 cup water). Add salt and bring to a boil. Simmer and cover. Cook for 15 minutes, or until all the water is absorbed. Stop the heat and let rest for 5 minutes. Fluff with a fork and let cool.

• To prepare the vinaigrette, in a small bowl, combine the honey mustard with the white wine vinegar. Add the oil and emulsify with a fork. Season with pepper (note that I don’t add more salt here because the quinoa is already seasoned with salt from cooking).

• Dice avocado. Drizzle with lemon juice to prevent oxidation.

• Peel the oranges and using a sharp knife, remove the white membranes of the oranges; cut it in slices.

• Combine all ingredients in a large bowl and dress with the vinaigrette.