Quinoa Detox Bowl with Jalapeño Dressing

INGREDIENTS 

• 1 cup sprouted quinoa, uncooked
• 2 cups vegetable broth
• 1 can black beans, rinsed
• 1 red pepper, chopped 
• 1/2 cup cilantro
• 3 green onion springs, chopped
• 1 inch fresh ginger, grated 
• 1 avocado 
• 1 mango
• juice of 1 lime
• 1 tsp salt
• 1/2 tsp salt 
• 1/2 tsp garlic 
• 1/2 tsp cumin
• 2 tbsp olive oil 

Jalapeno Dressing

• 2 Tbsp apple cider vinegar
• 2 Tbsp avocado oil or olive oil
• 3 Tbsp honey or agave
• 2 Tbsp fresh lime juice
• 1 jalapeno, minced
• 1/2 tsp dijon mustard
• 1 tsp garlic
• 1/4 tsp salt
• 1/4 tsp pepper

INSTRUCTIONS 

1. Cook quinoa, using the 2 cups of vegetable broth. Let cool.
2. In a large mixing bowl, combine quinoa and the rest of the ingredients and stir until well combined.
3. Place all jalapeño dressing ingredients into a small blender or food processor.
4. Blend until smooth. 
5. Pour dressing into the quinoa salad and mix well. 
6. Best eaten right away. Can be refrigerated for about 2-3 days.