Tasty Tuesday: Quinoa, Black Bean, and Mango Salad

I made this salad the other day on a whim, and already repeated it again today because it was so simple and delicious! This colorful salad is the perfect flavor combination of sweet with a little kick of spice to it.


1.5 cups cold cooked quinoa*

1.5 cups of cold cooked black beans** (or one 16oz can rinsed black beans)

1 ripe mango, chopped

1 red bell pepper, chopped

1 jalapeno, diced (careful when cutting jalapeno…it can linger on your fingers and burns if it gets into you or your baby’s eyes).

1 bunch green onion, chopped

1/4- 1/2 bunch of cilantro (I say the more the merrier when it comes to cilantro!), chopped

juice from 2 limes

2 tablespoons olive oil

salt to taste

Directions: Mix all ingredients in a bowl and enjoy! It’s that easy!!

*Directions for cooking quinoa:  Quinoa is a family favorite due to its high nutritional content, versatility, and quick preparation. The water to grain ration with quinoa is 2 to 1. In other words use two cups of water for every one cup of quinoa. I usually use 3 cups of water and 1.5 cups of quinoa when making a serving to feed my family of five. Ideally you want to rinse your quinoa before cooking it, although I admit I often skip this step out of laziness. Bring water to a full boil, add quinoa, allow to re-boil, reduce heat, cover, and gently simmer for approximately 15 minutes.

**Directions for cooking with dried beans: Many people shy away from using dried beans because rumor has it they are difficult and time-consuming to prepare. However all that is really involved in preparing dried beans is a pot of boiling water. That’s it! Now there are a few different methods but I prefer the “quick cook method”. Here’s how I do it. First fill a pot with water (no need to measure because you are draining the water anyway).  Then add measured desired amount of beans (1 cup of dried beans = about 2.5 cups of cooked beans) or just dump a bunch pf beans into the pot (what I usually do and then measure after they have cooked). Allow to come to a full boil, then reduce heat and cover. Simmer gently for approximately an hour then test for softness. Drain water and rinse beans before using them. I usually cook a large pot at once so I have some left over to stash in the fridge and/or freezer when throwing together a last minute quick meal.



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