Quinoa, Black Bean & Mango Salad
Quinoa, an ancient "grain" that's actually an edible seed related to beets and spinach, makes a fantastic base for a salad.
8
servings160
kcalIngredients
1 cup 1 quinoa
1 1 ripe mango, peeled and diced
1 small 1 red or yellow pepper, seeded and diced
2 cups 2 packed baby spinach, torn or sliced
1 cup 1 black beans, approximately half a 19 oz can, rinsed and drained
1/4 1/4 English cucumber, chopped
2-3 2-3 green onions, chopped or 1/4 cup chopped red onion
- Dressing:
3 Tbsp 3 canola oil
2 Tbsp 2 white wine or white balsamic vinegar
2 tsp 2 honey
1/2 tsp 1/2 curry powder or paste
1/4 tsp 1/4 cumin
Directions
- Rinse quinoa well under cool water in fine sieve or in several changes of water. Drain well.
- In large pot of boiling 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 large bowl, combine cooled quinoa, mango, pepper, spinach, black beans, cucumber and onions.
- To make dressing, combine canola oil, vinegar, honey, curry and cumin in jar or small bowl and shake or whisk to blend.
- Drizzle salad with dressing and toss until well coated.
Nutrition Facts
8 servings per container
Serving Size1/2 cup
- Amount Per ServingCalories160
- % Daily Value *
- Total Fat
6g
8%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 15mg 1%
- Total Carbohydrate
23g
9%
- Dietary Fiber 4g 15%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
