Caribbean Quinoa Salad - Alter Eco ©

Caribbean Quinoa salad

Colorful blend of our three ancient grains combined with colorful vegetables tossed in coconut oil.

 
 

Ingredients

8 oz Alter Eco Royal Rainbow Quinoa
1 tbsp Dr. Bronner’s virgin coconut oil
1lb sweet potatoes
1 green bell pepper
6.5 oz black beans
1.5 tbsp chopped scallions
1/3 tsp salt
Dressing
1 clove chopped garlic
1 ½ tsp grated ginger
½ tsp minced jalapeno
3 tbsp orange juice
1.5 tbsp lime juice
½ tsp lime zest
2 tbsp olive oil
1/3 tsp salt
3/4 tsp Alter Eco
Mascobado cane sugar
Pinch ground allspice

METHOD

Heat Coconut Oil (if necessary to liquify) and toss with Sweet Potatoes and Salt. Roast at 400 degrees for about 25 minutes, turning halfway, until crisp on outside and just tender. Rinse Quinoa thoroughly in sieve under running water. Add a thin film of oil to kettle and saute rinsed quinoa for a minute. Add water, stir and simmer for 20-25 minutes.  Until water is absorbed. When the grains have become transparent and the spiral-like germ has just separated (looks like a tiny tail), the quinoa is ready. Whisk together the dressing ingredients. Fluff the cooked quinoa and allow to cool for at least 10 minutes. Combine the roasted sweet potatoes, cooked quinoa, black beans, scallions, bell peppers and toss with the dressing. Allow flavors to marry for at least a few hours. Taste to correct salt and other seasoning.

 
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