Another excellent quinoa recipe! SOOOO DELICIOUS!
And if you happen to be like my husband, who refuses to believe that any type of fruit should EVER be served in the same dish as onions or meat, you can forgo the mango's altogether (which would also be a good option for the dead of winter when juicy mango's are no-where to be found).
Either way, this is definitely a keeper!
Mango Quinoa Salad
Recipe modified from Our Best Bites
3/4 c. uncooked quinoa
1 c. + 2 Tbsp. chicken broth (or water)
3 scallions, chopped
1 red bell pepper, chopped
1 can black beans, rinsed and drained
1 large handful cilantro, chopped
2 mango's, chopped
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. lime juice
salt and pepper to taste
Place quinoa and chicken broth in pot with a lid and bring to a boil.
Once boiling, reduce to a simmer and cook for 20 minutes.
Once cooked, remove from heat and let stand for 5 minutes with the lid still on.
Meanwhile, combine beans, scallions, bell pepper, mango's and cilantro in a bowl.
In a separate bowl, whisk together oil, vinegar and lime juice.
Once quinoa is done, fluff with a fork and add to bean/veggie mixture.
Pour dressing over everything and stir to combine.
Season to taste with salt and pepper.
Serve immediately, at room temperature, or cooled (I prefer room temp.)
** As a side note, if you plan on having leftovers, consider leaving out the mango's until just before serving; they will get mushy in the salad after a day. The rest of the salad will store wonderfully in the fridge without them, and you can add fresh chopped mango as you eat up the rest.