Servings: 10 servings
Cost: $25
Equipment
- food processor (or blender)
Ingredients
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.
Instructions
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.
Notes
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!
Tried this recipe?Let us know how it was!