Quinoa, Black Bean, and Mango Salad
Equipment
- Medium saucepan
- Mixing bowl
- Fork
- Cutting board
- Knife
- Small bowl
- Whisk
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 can 15 oz black beans, drained and rinsed
- 1 large mango peeled and diced
- 1 red bell pepper diced
- 1/2 green onion
- 1/4 cup fresh cilantro chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Avocado slices for garnish optional
Instructions
Cook Quinoa:
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
Prepare Ingredients:
- In a large mixing bowl, combine the cooked quinoa, black beans, diced mango, diced red bell pepper, chopped green onions, and chopped cilantro.
Make Dressing:
- In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
Combine and Toss:
- Pour the dressing over the quinoa mixture and toss everything together until well combined. Adjust salt and pepper to taste.
Chill:
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve:
- Before serving, garnish with additional cilantro and avocado slices if desired.