Eating My Way Through

Black Bean, Mango and Quinoa Salad June 15, 2010

Filed under: Dinner,Lunch,Salad,Veggies — Nikki Wegner @ 8:01 am
Tags: ,

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!

Quinoa Toasting

Quinoa Toasting

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).

Black Beans, Mango and Yellow Pepper

Black Beans, Mango and Yellow Pepper

In a large bowl, combine some orange juice, apple cider vinegar, olive oil, ginger, cayenne pepper and  salt for the dressing and whisk.

Dressing

Dressing

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.

Black Bean, Mango and Quinoa Salad

Black Bean, Mango and Quinoa Salad

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!

Black Bean, Mango and Quinoa Salad (adapted from Eating Well)

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

Directions:

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

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