Thursday, September 13, 2012
Mango Quinoa Salad
Yellow mangoes, red bell peppers, black beans, green onions and cilantro all combine with quinoa to create a beautifully colorful side dish that is filling enough to be a vegetarian main dish. For best results, make this salad the day before serving it. The salad mellows and creates a wonderful combination of flavors and textures after resting a while. It is tasty on the day you make it, with a very tangy and tart flavor; however, after waiting an extra day, the flavors and textures all come together and the nutty quinoa absorbs all of the different flavors.
I tasted this salad for the first time this summer, while visiting my best friend in CO. Her sister made it for a party and it was gone within minutes. This is one of my friend's all time favorite foods. Naturally, I asked if she would share the recipe. With only a few adjustments for my family, this is her recipe. Thanks, Audry!
Mango Quinoa Salad
3 cups cooked quinoa
(1) 14 ounce can black beans, rinsed well and drained
1 large mango, peeled and diced small
1 red bell pepper, diced small
8 green onions, greens only, about 1/2 cup very thinly sliced
2 tablespoons finely chopped fresh cilantro, adjust to taste
1/4 cup fresh lime juice
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon granulated garlic or garlic powder
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Cook the quinoa according to package direction and then cool to room temperature. Combine the quinoa, beans, mango, pepper, onions and cilantro in a large bowl and toss to combine. In a small jar, combine the dressing ingredients and shake to combine. Pour over salad and toss to coat thoroughly. For best results, let rest 24-36 hours before serving. Enjoy!
ONE YEAR AGO TODAY: Rosemary Bread with Whole Wheat