Quinoa, Mango & Black Bean Salad

By courtneyepowell

**Serve on a bed of Mixed Green lettuce or in a pita pocket with small garden salad

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

Preparation

Step 1

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.