This is a delightful little spring salad~
1 batch of quinoa (1 cup dry, prepared)
1/2 can beet strips or cubes
1 can kidney beans (optional)
1/2 jicama cubed
1 mango chopped (juice and all)
1 tbsp. lemon juice
1 tbsp. cracked rosemary
1 tbsp. minced ginger or ginger paste
2 tbsp. olive oil
2 tbsp. vinegar of choice (I used honey infused)
Mix above ingredients together and add any extra seasonings or olive oil & vinegar to suit your taste. My measurements are mostly eye-balled and taste tested, so it's best to go with your desired flavor.
Serve on a bed of spinach and top with avocado & cayenne pepper.