Ingredients
2 cup quinoa
4 cups water
1 tablespoon extra virgin olive oil
4 tablespoons balsamic vinegar ( The recipe I had called for raspberry balsamic, but I didn’t have that.)
1 large or 2 small mangoes, diced
2 avocado, diced
15-ounce can black beans, rinsed well and drained
1 red bell pepper, diced
¼ cup cilantro, finely chopped
Small red onion, minced (could use about a ½ c of green onion, but I like the flavor of red better)
1 whole jalapeno pepper, seeded and finely minced
juice of 1 lime
salt and pepper, to taste
Directions:
Toast quinoa in a dry skillet over md/high heat until it starts to pop a little and slightly brown. Add 4 cups of water. Bring to a boil, then reduce to low and cook, covered, for 15 minutes or until water is completely absorbed and quinoa is fluffy. Transfer to a large bowl. Add mangoes, avocado, black beans, red bell pepper, cilantro, mint, onion, jalapeno pepper, olive oil, vinegar and lime juice. Season to taste with salt and pepper. The recipe I had served this as a cold side salad, which would be great for the summer. I however made it hot and served it that way. It was pretty amazing warm! (If you aren't eating this as a main dish like we did and you are using it as a side, halve the recipe!)
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