Thursday, May 26, 2011
Source: Biggest Loser and Our Best Bites
2 cups cooked quinoa at room temperature, or chilled* (you can usually find quinoa near the rice in the grocery store)
1 can (15.5-ounces) black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
3 Tbs. red wine vinegar (we only used 2 tablespoons and thought it was perfect)
3 Tbs. extra virgin olive oil
1-2 Tbs. lime juice
1 Tbs. sugar (optional)
salt, pepper--to taste
Grilled chicken (if using as a main dish)
* You can cook the quinoa in plain water or in vegetable/chicken broth. By itself we prefer the quinoa cooked in water, but the broth cooked quinoa was fabulous in the salad.
Place quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl, combine vinegar, olive oil, lime juice, and sugar. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. For main dish, serve at room temperature with hot grilled chicken. For a side dish, serve chilled. Makes 4-6 servings. Enjoy!