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Private Selection Ground Cumin -- 1.72 oz


Private Selection Ground Cumin
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Private Selection Ground Cumin -- 1.72 oz

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Private Selection Ground Cumin Description

  • Strong and earthy

We invite you to share our passion for exceptional culinary experiences.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Cumin.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Quinoa, Black Bean & Mango Picnic Salad

This colorful salad combines sweet mango, earthy quinoa and peppery arugula for a standout dish at potlucks and backyard barbecues. With black beans and avocado making it heartier, it works as a power lunch, super side or vegetarian main dish. The addition of toasted sweet and spicy pumpkin seeds adds textural crunch and furthers the plant-protein count. All the flavors pop with a drizzle of olive oil and lemon juice dressing. Quinoa, Mango & Black Bean Salad with Avocado, Arugula & Toasted Sunflower Seeds in Wooden Serving Bowl on Picnic Table Type Surface Next to Sliced Mango | Vitacost.com/Blog

Quinoa, Black Bean & Mango Picnic Salad

Salad

  • 2 cups quinoa (cooked)
  • 2 cups organic arugula
  • 1 15 oz. can organic black beans (drained)
  • 1/4 red onion (diced)
  • 1 avocado (cubed)
  • 1 mango (cubed)

Toasted Pumpkin Seeds

  • 1 cup raw pumpkin seeds
  • 1/2 Tbsp. Bragg Olive Oil
  • 1 Tbsp. Pri Manuka Honey
  • 3/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. Redmond Fine Salt

Dressing

  • 2 Tbsp. Bragg Olive Oil
  • Sea salt (to taste)
  • Juice of 1/2 lemon
  1. Preheat oven to 300 degrees F. Line sheet pan with foil or parchment paper.
  2. In bowl, combine all ingredients for pumpkin seeds; mix thoroughly.
  3. On sheet pan, spread pumpkin seeds in single layer. Bake 20 minutes, stirring halfway through. (Note: Seeds should be golden and crunchy.)
  4. In serving bowl, toss together salad ingredients and pumpkin seeds until well combined.
  5. Dress with olive oil, lemon juice and salt.

Get the high-quality ingredients you need!

 

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