Quinoa with Black Beans and Mango Salad Recipe

Quinoa Salad with Black Beans and Mango* 

TIME: 35 MINUTES; 15 MINUTES IF THE QUINOA IS ALREADY COOKED

Top secret: It isn't rocket science--you can make a salad like this with any leftover grains, beans, and fruit you have around.  It is a really straight forward salad that uses simple, fresh ingredients.  Each bite will bring new flavors to the table--mango, scallions, cilantro, red peppers... you never know what you're gonna get!  Best of all, it takes practically no time if you have some leftover quinoa on hand.

TIP:  If you don't have any leftover quinoa, don't sweat it; it's easy and fast to prepare.  Bring 1 cup of dried quinoa and 2 cups of water to ta boil in  a small pot.  Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed.  Then remove from the heat and fluff with a fork.  Set aside to cool, and once it has cooled you can prepare this salad.

INGREDIENTS:

1 mango, peeled and cut into small diced pieces

1 red bell pepper, seeded and diced as small as you can get it

1 cup chopped scallions

1 cup chopped fresh cilantro

2 tbs red wine vinegar

2 tbs grapeseed oil

1/4 tspn salt

2 cups cooked quinoa, cooled

1 (15-ounce) can black beans, drained and rinsed)

a few leaves of lettuce for garnish

COMBINE the mango, red bell pepper, scallions, and cilantro in a mixing bowl.

Add the red wine vinegar, grapeseed oil, and salt and stir to combine.

Add the quiona and stir until everything is well incorporated.  Fold in the black beans.

You can serve immediately or let it sit for a bit for the flavors to meld.  To serve, place a few leaves of lettuce on a plate ans scoop some salad on top.  This tastes good chilled and is even better at room temperature.

I made this recipe once exactly has listed above (and the pictures shown reflect that first attempt).  It was good but didn't knock anyone's socks off that I shared it with.  I made it a second time today and this time used two small apples instead of mangoes, added a diced up zucchini, and used 2 15-oz cans of black beans instead of one.  Also, I might have gone a little heavy on the cilantro last time so this time I lightened up on it a bit.  I'm taking it to a pot-luck later today so we'll see if my modifications make it more of a crowd-pleaser.

*Recipe from Veganomicon: the ultimate vegan cookbook, by Isa Chandra Moskowitz & Terry Hope Romero, pgs. 84-85.