Mango Corn Avocado Quinoa Salad

From Jeanette's Healthy Living

I used red quinoa, but you can use white or black quinoa. This is not a precise recipe, as mangos and avocados come in all different sizes. I like the silkier texture of  Ataulfo or Champagne over the more fibrous Tommy Atkins variety.

1 cup quinoa, well rinsed

2 cups water

1 tablespoon  extra virgin olive oil

2 tablespoons raspberry balsamic vinegar

1 large or 2 small mangos, diced

1 avocado, diced

1 ½ cups cooked black beans or 15-ounce can black beans, rinsed well and drained

1 red bell pepper, diced

¼ cup cilantro, finely chopped

¼ cup mint, finely chopped

¼ cup scallions, minced

½ -1 whole jalapeno pepper, seeded and finely minced

juice of 1 lime

salt and pepper, to taste

To cook quinoa, place well rinsed quinoa in a small saucepan with 2 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.  Whisk together olive oil and raspberry balsamic vinegar. Add to quinoa and leave uncovered until cool. (Can be refrigerated  until ready to finish making salad.)

When quinoa is cool, add mangos, avocado, black beans, red bell pepper, cilantro, mint, scallions, jalapeno pepper, and lime juice.  Season to taste with salt and pepper.

Serves 4-6.


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