Mango Quinoa Salad

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This was pretty good. I give it at least a 7. One thing I noticed though is that it is very similar to the Mexican Quinoa bowl I posted a while back. Here is what I did differently. First, I scrapped the dressing. I made it, but it didn’t smell appetizing, so I left it off. Instead I just added evoo and lime juice. Also, I added a bit of diced, seeded jalapeno. And, I added more beans. For condiments, we used salsa and avocado. I cooked the quinoa in vegetable broth.

Mango Quinoa Salad


2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper *Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

retrieved 13 March 13 from http://www.ourbestbites.com/2011/05/mango-quinoa-salad/



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