Quinoa, Mango & Black Bean Salad

**Serve on a bed of Mixed Green lettuce or in a pita pocket with small garden salad
Quinoa, Mango & Black Bean Salad
Quinoa, Mango & Black Bean Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/2

    cup quinoa

  • 1

    cup water

  • 1/4

    cup orange juice

  • 1/4

    cup chopped fresh cilantro

  • 2

    tablespoons rice vinegar

  • 2

    teaspoons toasted sesame oil

  • 1

    teaspoon minced fresh ginger

  • 1/8

    teaspoon salt

  • Pinch of cayenne pepper

  • 1

    small mango, diced (see Tip)

  • 1

    small red bell pepper, diced

  • 1

    cup canned black beans, rinsed may use Dark Red Kidney or Pinto beans

  • 2

    scallions, thinly sliced

Directions

Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat. When the quinoa is finished cooking, add to the mango mixture and toss to combine. Make Ahead Tip: This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

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