Cumin Quinoa Salad with Cilantro

By BobN

Fresh cilantro brightens up a salad of quinoa, bell pepper, mango, avocado, and black beans.

Ingredients

• 1/2 cup dry quinoa
• 1/2 ripe but firm mango, peeled, pitted, and diced
• 1/2 red bell pepper, preferably organic, scrubbed, seeded, and diced
• 1 cup black beans, rinsed and drained
• 1/2 ripe but firm avocado, peeled, pitted, and diced (optional)
• 1/2 cup scallions, chopped
• 1/2 cup cilantro, chopped
• 1 Tbsp freshly squeezed lime juice
• scant 1 Tbsp canola or extra virgin olive oil
• 1 tsp cumin, or more to taste
• Kosher salt, to taste

Preparation

Step 1

Cook quinoa according to package directions. You should end up with roughly 1 cup of cooked quinoa.
In a medium bowl, combine the warm cooked quinoa, mango, red bell pepper, black beans, avocado if using, scallions, and cilantro.
In a small bowl, whisk together the lime juice, oil, cumin, and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.
Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.