Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette

Serves 8

2 ½ cups cooked Red Quinoa

3 Fuyu Persimmons, cut into ½ inch dice

½ cup Golden Raisin

1 cup cooked Black Beans, rinsed and drained

 

Vinaigrette

 

2 Tablespoons Fruity Olive Oil

3 Tablespoons Pomegranate Vinegar

2 Tablespoons Honey

 

1. Place vinaigrette ingredients in a 2 quart bowl and whisk until honey is well blended. 

2. In same bowl add quinoa, golden raisins, black beans and persimmons.

3. Toss well to incorporate the vinaigrette.  Serve now, or cover and refrigerate.  I like to bring it to room temperature before serving.

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