My family has fallen in love with quinoa. My friend Lori gave it to Ellie one day while she was at her house playing and Ellie came home wanting me to make it. So of course I had to get the recipe from her.
Quinoa (pronounced ‘keen-wah’) is a grain-like crop that is grown for its seeds. When cooked in water, it fluffs up sort of like couscous or rice and can be used in a lot of recipes where you would normally use those two things. You can buy red quinoa, and this lighter colored white quinoa which is cheaper at Costco. It looks like this when cooked...
Quinoa and Black Bean Vegetable Salad
Mango Quinoa Salad
Recipe adapted from Ali Vincent
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
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.