It's already Saturday again. Where did that week go.
Well, here we go again...
I love this. I've made it twice in the last couple weeks, and I am going to make it again for Memorial Day.
from Our Best Bites
{f.y.i. quinoa is pronounced 'keen-wah' and can be found in the aisle with rice and other grains. Locally I have only found it at HEB.}
{f.y.i. quinoa is pronounced 'keen-wah' and can be found in the aisle with rice and other grains. Locally I have only found it at HEB.}
Mango Quinoa Salad
Recipe adapted from Ali Vincent
Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
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 tablespoons 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
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 tablespoons 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.
ENJOY!
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