Q is for Quinoa

by Nadine on July 29, 2013

Sometimes I’ll feed my husband a vegan meal and he won’t even notice. Those meals usually involve quinoa.

One of our favourite (and super-easy) summer meals is Gina’s Southwestern Black Bean, Quinoa and Mango Medley.

I like to eat mine out of a bowl — with a little sliced avocado on top.

Matt likes to put the salad into a wrap with some mayo, avocado and a chopped chipotle pepper.

One salad, two happy people.

Here’s my variation of the recipe.

Southwestern Quinoa Salad
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Serves: 6-8
Ingredients
  • 1 can black beans (no salt added)
  • 1 can corn (no salt added)
  • 1 red pepper, chopped
  • 1 mango, diced
  • 1/4 cup red onion, chopped fine
  • 1 jalapeño pepper, seeded, chopped fine
  • 1/2 cup cilantro, chopped
  • 1 box quinoa (I use President’s Choice Organics, 225g), made according to package instructions
  • DRESSING:
  • juice from 1 lime
  • 1.5 Tbsp extra virgin olive oil
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp ground tumeric
Instructions
  1. In a large bowl, mix together the beans, corn, red pepper, mango, onion, jalapeño, cilantro and quinoa.
  2. In a small bowl or measuring cup, whisk together dressing ingredients.
  3. Pour dressing over salad. Toss well.
  4. Refrigerate until ready to eat.
  5. Tastes even better on Day 2.

 

See the original recipe here.

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