Fruity Rice Salad with Chili-Orange Vinaigrette

For the Vinaigrette:
1/4 cup fresh orange juice from 1 orange
1 1/2 Tbsp red or white wine vinegar
1 Tbsp olive oil
1 Tbsp water
2 medium cloves garlic, minced
1/4 tsp ancho chili powder
1/4 tsp cumin
Salt and pepper to taste

For the Salad:
2 cups cooked brown rice ( I used a mix of quinoa and rice)
1/2 mango diced ( I used about a cup frozen mango)
1 avocado, diced
1 orange, segmented and cut into bite size pieces ( I used 3 cuties)
1/4 cup red onion ( I used 1 shallot)
1/4 cup cilantro, chopped
1/3 cup raw pumpkin seeds

Directions: Cook rice according to package, cool. Place in a large bowl.

Whisk together the ingredients for the vinaigrette and set aside.

Add mango, avocado, orange, onion, and cilantro to the rice and stir in vinaigrette. Sprinkle on the pumpkin seeds when ready to serve.