Mango Quinoa Salad

By mjensen

Salad

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 4 Ataulfo mangoes (or any mango in season), chopped
• 1 small bunch cilantro, chopped
• 1 orange or red pepper, chopped
• 2 cans black beans, drained and rinsed (2 x 14 oz/398 ml can)
• 1 bunch green onions, chopped (about 6)
• 3 - 4 tbsp. red wine vinegar (to taste, more for extra tanginess)
• 2 - 3 tbsp. lemon juice (to taste)

Preparation

Step 1

1. Comine quinoa and water in a small saucepan. Cover, bring to boil, then reduce to simmer and cook until water is completely absorbed. Transfer to bowl.

2. While quinoa cooks, chop all vegetables/mango and combine in a bowl. Add beans. Once quinoa has cooled a little, pour over vinegar and lemon juice and fluff with a fork until well-combined. Then stir in vegetable/mango/bean mixture.

3. Cover bowl and place in refrigerator until completely cooled. Serve chilled as a side salad or on its own as a meal.


Note: To make this a winter salad when mangoes are not in season, substitute apples for mangoes and use 3 - 4 tbsp. white balsamic vinegar, 2 - 3 tbsp. lemon juice and 1 - 2 tbsp. date paste as a dressing.