1 cup of dry Quinoa
2 cups of cooked Black Beans (or 1 can)
1 ear of Corn
1 Red Onion
2 cloves of Garlic
1/4 cup of sliced Sun Dried Tomatoes
2 Celery Ribs
a few sprigs of Cilantro
1/4 cup of Apple Cider Vinegar
2 tablespoons of Olive Oil
1/4 cup of Spicy Peach Jalapeno Preserves
Salt to taste.
Cook the quinoa according to your package directions. Let it cool down.
Cook your black beans unless your using canned.
Chop up all your vegetables into bite-sized pieces.
Mix the vinaigrette ingredients together.
Take a big bowl and mix the quinoa, vegetables and vinaigrette together. Stir well.
Let it marinade for a few hours in the fridge.
*You can make the preserves yourself with my recipe or you can use whatever you have on hand.
Here's the link for the recipe to my peach jalapeno preserves: