Blatant steal: http://ourbestbites.com/2011/05/mango-quinoa-salad/
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed (unless you are a sensible human being, like Grant Hardy, and just skip this in favor of a freshly grilled and chopped chicken breast or steak)
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
kosher salt
freshly cracked black pepper
1 14 oz can black beans, drained and rinsed (unless you are a sensible human being, like Grant Hardy, and just skip this in favor of a freshly grilled and chopped chicken breast or steak)
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
kosher salt
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.
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