Quinoa Salad With Black Beans, Mango & Avocado

November 3, 2014

Quinoa salads can be a little tricky to get right sometimes. But this recipe makes up for all the bad quinoa experiences you ever had. I found this recipe on one of my favourite food blogs, www.vegangela.com and ever since, it has become my mood fix salad. The taste of quinoa is well-balanced by the refreshing cucumbers, mango, mint, cilantro; while black beans and avocado make it protein and fat rich (essential fats). 

Serves: 4 as side dish and 2 as main dish
  • 1 cup quinoa, rinsed and drained
  • 1 can black beans, rinsed drained
  • 1 fresh mango, cubed
  • 1 avocado, cubed
  • 1 cucumber, diced
  • ½ cup mint, chopped
  • ½ cup fresh coriander (cilantro), chopped
  • ⅓ cup olive oil
  • 2 tbsp lime juice
  • 1 clove garlic
  • salt and pepper
  1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, and garlic.
  3. Add the remaining ingredients, including the quinoa,and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavours combine. Serve immediately.

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