with Black Beans and Mango
Serves 4 to 6
Time: 35 minutes; 15 minutes if the quinoa is already cooked
Top secret: It isn’t rocket science—you can make a salad like this with any leftover grains, beans, and fruit you have around. It is a really straightforward salad that uses simple, fresh ingredients. Each bite will bring new flavors to the table—mango, scallions, cilantro, red peppers . . . you never know what you’re gonna get! Best of all, it takes practically no time if you have some leftover quinoa at hand.
1 mango, peeled and cut into small dice
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1⁄4 teaspoon salt
2 cups cooked quinoa, cooled
1 (15-ounce) can black beans, drained and rinsed
A few leaves of lettuce for garnish
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed 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 it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
„ If you don’t have any leftover quinoa, don’t sweat it; it’s easy and fast to prepare. Bring 1 cup of dried quinoa and 2 cups of water to a boil in a small pot. Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set aside to cool, and once it has cooled you can prepare this salad.