Veganomicon, The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz & Terry Hope Romero
Quinoa Salad with Black Beans and Mango
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 grapeseed oil. (Substitute lime or orange juice--or orange or lemon vinegar)
2 tablespoons of wine vinegar. (I used balsamic vinegar--rice wine vinegar would also work well)
1/4 tsp. salt (1/2 tsp. is using Kosher salt)
2 cups cooked quinoa, cooled. (Use Eden organic brand. It's the highest in protein & fiber.)
1 (15-ounce) can of black beans, drained and rinsed.
Optional: I added a finely diced jalapeno pepper for a nice kick!
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine (or balsamic) vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated.
Fold in the black beans, (and the jalapeno pepper if your using it). You can serve it immediately, or let it sit for a bit for the flavors to meld. It tastes great chilled or even better at room temperature.
Serve on greens, i.e., mesclun greens for a one dish meal.
Serves 4 to 6
Time: 35 minutes; 15 minutes if the quinoa is already cooked.