Quinoa Salad with Black Beans, Avocado & Mango

by kitchenarian on September 10, 2012

I have a new obsession..

.. and it’s not chocolate. It’s actually healthy! Quinoa has become a favorite of mine. Yes, I know everyone has been talking about it for quite a while now, and I didn’t just jump on the quinoa bandwagon, but it took this superfood a little while to grow on me. I’ve made it a few times before, but this is my favorite quinoa salad recipe; it is packed full of flavor and color. I’ve made it every week for the past month. I would have shared it with you sooner, but we ate it too fast!

I recently prepared dinner for a friend and knowing that she and her family are extra healthy eaters, I wanted to make sure that the meal was packed with nutrition and flavor. I went in search of a great quinoa recipe. I wanted the salad to have great flavor and be flexible enough to be served as a side dish or as the main dish. I found a recipe on Epicurious that had a great dressing, but I changed the ingredients in the actual salad. I started with three of my favorite fresh ingredients: avocados, tomatoes and cilantro.

From there, I added a few more ingredients that I was certain would be delicious – black beans and mangoes.

I don’t often tell you what to do, BUT you gotta try this.

Don’t like black beans? Don’t put them in, but they are great mixed with that sweet mango, just sayin. In my recipe search, I ran across similar recipes that used corn, jalapenos and green peppers.

Just add what you love and get yourself a big bowl. You are going to need it.

Ingredients:

1 cup quinoa
1 cup black beans
1 cup cherry tomatoes, halved
2 small avocados, diced
1 mango, diced
1/3 cup cilantro, chopped

Dressing:
1/3 cup olive oil
1 ¼ teaspoons ground cumin
5 tablespoons fresh lime juice
1 teaspoon sea salt

Prepare quinoa according to package directions. Set aside to cool. Mix ingredients together to make the dressing. Set aside. Chop the avocados, cherry tomatoes, mango and cilantro. Add the black beans, chopped vegetables, and cilantro to the quinoa. Pour on the dressing and gently mix together. Serve at room temperature. Store extras in the frig.

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