Weather: 32 degrees
What I’m listening to: the rumble of a happy home on a Saturday
My aunt and my cousin shared with me my first dish of quinoa while I was in Hawaii, something I’d been wanting to try for quite some time. When I returned home, I went to the bulk section at the store and bought a nice big bag of the protein-rich, hearty little seeds.
Quinoa cooks up nice and fluffy and is tasty served hot or cold. I’ve seen it popping up everywhere lately, from salads to entrees, and from breakfast to dessert. I had to jump on the quinoa train with this fabulous salad. It makes a filling lunch or a vibrant side-dish and makes an outstanding first impression if, like me, you’re new to quinoa.
Been enjoying quinoa in your home? How do you like to prepare it?
Mango & Black Bean Quinoa Salad
Adapted from [Mel’s Kitchen Cafe|http://www.melskitchencafe.com/2011/08/mango-and-black-bean-quinoa-salad.html]
- 2 cups quinoa cooked in chicken broth, at room temperature or chilled
- 1 (15oz) can black beans, drained and rinsed
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 4 green onions, thinly sliced
- 1/2c chopped fresh cilantro
- 2T red wine vinegar
- 3T olive oil
- 2T fresh lime juice
- 1/4 teaspoon black pepper
In a bowl, mix quinoa, black beans, mango, bell pepper, green onions, and cilantro.
In a smaller bowl, whisk together vinegar, oil, lime juice, and pepper. Drizzle over quinoa mixture. Stir until completely combined.
Chill in refrigerator 1-2 hours before serving. Serve cold.
