Red Quinoa with Persimmons, Black Beans, Golden Raisins and Pomegranate Vinaigrette
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
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 find this to be best if brought to room temperature before serving.
***I found the Pomegranate Vinegar at Trader Joe's; you could substitute any fruity vinegar.