Mmmm – I have been so happy since the day quinoa came into my life! For me, this gluten-free and protein-rich food is truly a gift. It’s SO easy to prepare and so versatile. Did you know that it’s actually a seed and that it been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America? The Incas were able to run such long distances at such a high altitude because of this powerful grain. I’m not planning any marathons, but I’m gonna eat it. 🙂
Here is a delicious quinoa salad with black beans and mango that is adapted from a recipe in Veganomicon.
1 mango, peeled and cut into diced pieces
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions (I used red onion)
1 cup chopped fresh cilantro
2 tablespoon red wine vinegar (I used balsamic vinegar)
2 tablespoon grapeseed oil (I used olive oil)
1/4 teaspoon salt
2 cups cooked quinoa, cooled (about 1 cup uncooked in 2 cups water)
1 15-0z can black beans, drained and rinsed
Combine the mango, red bell pepper, scallions/onions, and cilantro in a mixing bowl. Add the vinegar , oil and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let sit for a bit for the flavors to meld. This tastes good chilled and is even better at room temperature.
Try it – you will LOVE it. And it makes great leftovers!
And, here’s a SECRET: Use what you have. Substitute here and there (like I did) and this will still be uber-delicious.
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Eat your quinoa,