This recipe was created by Sarah Juhrasz on her blog Pimp My Green, which you can here.
For 4 people
For the sauce:
130g (1/2 a cup) of freshly squeezed orange juice
70g peanut butter
1 càc (5 g) de Chipotle Hot Sauce
20g agave syrup
10g sundried tomatoes
25g lime juice (one lime’s worth)
1 pinch of salt
For the salad:
500g cooked black quinoa (about ½ a pack of Quinola Mothergrain Black Quinoa)
½ red onion
1 small yellow pepper
2 sticks of celery
2 grated carrots
½ a grated raw beetroot
Some fresh mint and basil
Cook 200g black quinoa in boiling water for 20 minutes and drain. Whilst the quinoa is cooking blend together all the sauce ingredients in a blender until a homogenous texture obtained. Chop up the vegetables for the salad.
Rinse the cooked quinoa under cold water and mix in with the chopped vegetables and herbs in a salad bowl. Add the prepared sauce and serve up!