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Quinoa Salad with Mango, Cucumber, Avocado & Black Beans

August 11, 2016
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Yes, I realize that it’s the dead of winter, but who couldn’t use a taste of summer right now? Hopefully these ingredients are available where you live, if not, save this recipe for when mango and avocado are in season, because this salad is a keeper! It’s a great vegetarian meal all by itself, or serve along side grilled salmon, shrimp, or chicken for a heartier meal.

Ingredients:
1 cup quinoa, rinsed and drained
1 can black beans, rinsed drained
1 fresh mango, cubed
1 ripe avocado, cubed
1 cucumber, seeds removed and diced
½ cup fresh mint, chopped
½ cup fresh cilantro, chopped
? cup extra virgin olive oil
2 Tablespoons fresh lime juice (not bottled)
1 clove fresh garlic, minced
Kosher salt and freshly ground black pepper, to taste

Directions:

  • Place quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to low. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  • In a large bowl, whisk together olive oil, lime juice, and garlic.
  • Add remaining ingredients, including quinoa, and gently combine.
  • Season with salt and pepper to taste.
  • Place in the fridge for 20 minutes to let the salad cool and flavors combine.
  • Serve immediately.
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