Quinoa, Black Bean & Mango Salad
A wonderfully refreshing salad!
Ingredients
- 1 cup quinoa
- 1 small red or yellow pepper seeded and diced
- 2 cups packed baby spinach torn or sliced
- 1 cup black beans drained and rinsed from can
- 2-3 green onions chopped (or 1/4 cup chopped purple red onion)
- 1/4 English cucumber chopped
- 1 ripe mango peeled and diced
Dressing
- 3 tablespoons avocado oil or extra-virgin olive oil
- 2 teaspoons raw honey or pure maple syrup if vegan
- 2 tablespoons white wine or white balsamic vinegar
- 1/2 teaspoon curry powder or curry paste
- 1/4 teaspoon ground cumin
Instructions
- Rinse quinoa well under cool water in fine sieve. Drain. In a large pot of boiled salted water, set over medium heat. Cook quinoa until tender but still firm to bite, about 15 minutes. It's done when germ separates, making it look like a curly Q. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing it to steam and producing fluffy quinoa as it cools.
- In a large bowl, combine cooled quinoa, mango, pepper, spinach, black beans, cucumber, and onions.
- To make dressing: Combine oil, vinegar, honey (or maple syrup), curry and cumin in a jar or small bowl and shake or whisk to blend. Drizzle salad with dressing and toss until well coated.