I saw this recipe pop up on my google reader a few weeks ago. It seemed eerily similar to my
world famous quinoa salad (exaggerate much?), so I figured having two world famous
quinoa salads couldn't be a bad thing and gave it a whirl! I really liked it! The ingredient list is much the same as the other salad, but the addition of the mango (and subtraction of tomatoes and avocados) totally changes the taste of the salad. Admittedly, I am battling the cold-that-wouldn't-die and that has rendered my
tastebuds not as sensitive (and my ability to smell). My husband claims this salad is a wild ride for your
tastebuds, I wouldn't necessarily say that...but that could be the cold talking. Either way I hope you enjoy the
quinoa salad, it makes a much smaller amount than the other
quinoa salad :) Oh and mangoes have been a steal lately about about fifty cents a pop!
Mango Quinoa Salad
by:
Our Best Bites
2 cups cooked
quinoa at room temperature, or chilled (or in my case...steaming hot, I have no patience) - also I used 1 cup of uncooked
quinoa and didn't really measure how much that was once cooked.
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced (confession, I used three and I don't regret it)
1 red bell pepper, diced (I used half, again...no regrets)
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons fresh lime juice
kosher salt
pepper
Place cooked
quinoa in large bowl. Add everything else. Chill an hour before serving (dang,
that'st just not how I roll and it tasted fine!).
fresh
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