In the summer I love recipes that don’t involve turning on the oven! This probably comes from growing up in a house without central air, where turning on the oven always raised the temp downstairs like 10° and you started sweating instantly.
Now, living in DC, living without air conditioning seems unfathomable. But old habits die hard, and this Black Bean, Mango and Quinoa Salad is a great no-oven necessary summer meal!
To start, toast the quinoa for 4-6 minutes, until fragrant and it starts crackling. Then just remove from the heat and using a very thin strainer rinse the quinoa. Definitely use the thinnest strainer you can find, if you don’t you will have a mess on your hands and quinoa all over your sink!
Return the quinoa to the pot and add water. Bring to a boil and then reduce heat to a simmer, cover and let simmer for about 15-20 minutes, until all the water is absorbed.
While the quinoa is cooking, rinse and drain the black beans, chop the yellow pepper and Mango (I cheated this time and bought pre-cut, cause chopping mangos can get a bit sticky).
In a large bowl, combine some orange juice, apple cider vinegar, olive oil, ginger, cayenne pepper and salt for the dressing and whisk.
Add in the beans, yellow pepper and mango, tossing to coat.
Once the quinoa is fully cooked, toss in the black bean and mango mixture.
This is a great salad to make for lunches or a light dinner, plus it is ready in like 20 minutes, so you really can’t beat that!
1/2 cup quinoa
1 cup water
1/4 cup orange juice
2 tbsp apple cider vinegar
2 tsp olive oil
1 tsp ginger root, minced
1 tsp cayenne pepper, ground
1 small mango, diced
1 yellow pepper, chopped
1 15.5 oz can black beans, drained and rinsed
2 scallions, chopped
Toast quinoa in a saucepan for 4-6 minutes, until fragrant and crackling
Using a very fine strainer, rinse quinoa and return to pan
Add water and bring to a boil, reduce to a simmer and cover, and cook 15-20 minutes until water is absorbed
While quinoa is cooking, prep the black beans, yellow pepper and mango
In a large bowl, combine orange juice, apple cider vinegar, olive oil, ginger root and cayenne pepper with a whisk
Add the beans, pepper and mango to the bowl and toss to coat
Once the quinoa is done, toss into the bean mixture and stir
Divide among bowls and top with scallions for serving
Yields 3 servings