Quinoa, Mango & Black Bean Salad – From Eating Well
The vibrant colors of this salad—orange, red, black and green—signal that it’s loaded with phytochemicals, vitamins and minerals. And since it features both quinoa—a “complete” protein with all the essential amino acids—and black beans, it’s a vegetarian protein powerhouse. Serve on a bed of Boston lettuce or in a pita pocket.
Makes: 4 servings, 1 cup each Active Time: 20 min. Total Time: 40 min.
1/2 cup quinoa, (see Note)
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
Tips & Notes:
Make Ahead Tip: This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.
Nutrition Per 1 Cup Serving: 211 calories; 4.5 g fat ; 0 mg cholesterol; 37 g carbohydrates; 7.5 g protein; 9.5 g fiber; 129 mg sodium; 321 mg potassium