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Green Fed

a blog about a girl who decided eating plants was the way to go

Summer time is perfect for salads, and this is one you definitely need to try!  You’ll LOVE it, especially after it has some time to sit in the fridge.  When I make this, I whip up a double batch so we have a few meals for the next day.  It’s awesome to take on a picnic!

Make sure you have your quinoa already cooked and cooled before starting on this salad.

Quinoa Salad with Black Beans and Mango (Veganomicon)

Serves 4 to 6

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallion
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

We love this served over spinach.

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