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April 24, 2014

Mango, Quinoa, and Black Bean Salad Recipe

This is a very easy and healthy salad to make. I only recently started eating quinoa, but I've had very interesting and delicious recipes made with it. You can even use it to make a breakfast egg casserole! You can cook quinoa a few different ways, in a pot, or I've been using my rice cooker lately. Either way you do it, treat it a little like pasta and add salt to the water it's cooking in.

Recipe adapted from

8 oz quinoa, you can do precooked and save some time, or cook it yourself. I do 1.5 cups water to 1 cup quinoa, boil water, add quinoa and pinch of salt. Cook it until the water has all been absorbed and the quinoa is cooked and fluffy.
1 large ripe mango, peeled, pitted, and cut into 1/2-inch cubes
1 red bell pepper, diced
1 can black beans, rinsed and drained
2 Tbsp pickled jalapeño slices, diced
2 Tbsp juice from jalapeño jar
2 Tbsp Olive oil
3/4 tsp. garlic salt
3 green onions, sliced

1. Cook quinoa according to package directions. See above for how I cook mine.

2. Let quinoa cool for a bit while chopping and adding all the other ingredients to a large bowl.

3. Fluff quinoa and then add it to the bowl with all the other ingredients. Chill in the fridge for 10 minutes. Serve and enjoy!

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