Quinoa Mango Avocado Salad -

Quinoa Mango Avocado Salad

5 from 1 vote

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Prep Time 1

Cook Time 0

Servings: 10 servings

Course: Salad

Cuisine: Mexican

dressing

½ Cup Rice Vinegar
1 tbsp Lime Juice
½ cup Diced Mango
½ cup Agave Substitution: maple syrup or honey (I have used maple syrup and it's great. Haven't tried honey yet)

Salad

2 15 oz cans Black Beans
2 cups Cooked Quinoa ⅔ cup dry quinoa makes 2 cups of cooked quinoa. Brown rice is a good substitute for quinoa, if you prefer.
½ cup finely chopped red onion
1 Diced Green Bell Pepper Red and yellow bell peppers are also good.
1 large diced tomato
1 large diced avocado Two avocados is even better!
2 cups cooked corn frozen or canned works well.
½ cup diced mango
1 minced jalapeno Any chili works fine (I like mine a bit spicy!)
¾ cup fresh cilantro Don't chop it into oblivion--just throw whole leaves in--or give the pile a few chops if you must.

Dressing

Put dressing ingredients in a food processor or blender and blend until smooth. Set aside for later.

Quinoa

Use fine strainer to thoroughly rinse off the quinoa.
Rice Cooker: Add quinoa and 2 cups of water to rice cooker and turn on. OR Stove Top: Add quinoa and 2 cups of water to a sauce pan and simmer for 15 to 20 minutes (finished when all water is absorbed into quinoa).
Set cooked quinoa aside and let cool while you finish chopping up your fresh ingredients (I like to spread mine out on a large plate to allow air flow).

Salad Preparation

While the quinoa is cooking, chop up all your ingredients and place in a large bowl.
Combine all ingredients and dressing in a large bowl and mix thoroughly.

This quinoa salad can be served at room temperature, but I like it best chilled!

This recipe is from The China Study Cookbook. I bought the book myself, and I highly suggest that you add it to your collection!