Quinoa with Black Beans, Mango, Cilantro, and Lime
This salad is so light and refreshing. Quinoa is one of my favorite whole grains because it cooks in a mere 15 minutes. Toss with black beans, mango, red bell peppers, cilantro, and lime. Make a batch when you have a few extra minutes and enjoy the leftovers during the week. Serve with a small green salad.
Ingredients:
1 cup uncooked quinoa, rinsed well in a fine mesh colander
1 (15 oz.) can black beans, rinsed and drained
1 cup thawed frozen or fresh mango, roughly chopped into 1/2 inch pieces
1 red bell pepper, chopped into 1/2 inch pieces
1/3 cup chopped fresh cilantro
juice of 1-2 limes
1-2 Tbsp. olive oil
sprinkle of salt and freshly ground black pepper
Directions:
Place a medium sized pot of water or low sodium vegetable broth over high heat and bring to a boil. Add quinoa, lower heat to medium, and simmer for about 15 minutes until tender. Drain over a colander and rinse with cool water. Combine quinoa with remaining ingredients in a large bowl. Chill for at least 2 hours.
I used the tricolor variety of quinoa from Trader Joe’s pictured below but other varieties will work also. The 365 brand of no salt beans is from Whole Foods (.89 cents per can):
