INGREDIENTS
2 tbsp
fresh squeezed orange juice
1 tbsp
+ 1 teaspoon red wine vinegar
1
small garlic clove, crushed
1/4 cup
extra virgin olive oil
1/4 tsp
each sea salt and fresh pepper
1 1/2 cups
cooked red quinoa
1 1/2 cups
cooked black beans
3 tbsp
chopped fresh cilantro
1/2
English cucumber, washed
1
jalapeno
1
ripe Ataulfo mango
1
ripe Hass avocado
8
young radishes
6
red cabbage leaves, for presentation (optional