Salad packs flavor, nutrition
This bright, colorful salad packs flavor and nutrition in every bite. Thanks to fresh veggies, citrus and quinoa, the salad is loaded with vitamin C, vitamin A, fiber, folate, iron and lutein. Quinoa, with its high protein content, nutty flavor and delicate texture, is a great alternative to pasta and rice. This makes a perfect salad for lunch or a nice barbecue side dish. And leftovers are great, as the flavors get even better the next day.
QUINOA, BLACK BEAN & MANGO SALAD WITH CILANTRO-LIME VINAIGRETTE
Serves 4 to 6 Ingredients:
2 teaspoons olive oil (or coconut oil)
1 1/2 cups prewashed quinoa (If you have unwashed quinoa, just rinse in a fine mesh strainer and spread out over a clean dish cloth or paper towel to dry before proceeding.)
2 1/4 cups water Salt and pepper to taste
1/4 cup fresh lime juice
2 tablespoons orange juice
1 jalapeno, stemmed, seeded and finely chopped
1/2 teaspoon cumin
1/4 teaspoon coriander
Pinch of cayenne pepper
1/2 cup fresh cilantro leaves
1/2 cup olive oil
1 red bell pepper, seeded and chopped
1 mango, peeled, pitted and cut into small pieces
1 15-ounce can black beans
2 scallions, sliced thin
1 avocado, halved, pitted and sliced thin
Directions:
Heat the olive oil over medium-high heat until shimmering, and add the quinoa. Stirring frequently, toast until the quinoa is fragrant and makes a popping sound (6 to 7 minutes).
Stir in the water and 1/2 teaspoon salt, and bring to a simmer. Cover and reduce to low, and simmer until most of the water has been absorbed, about 15 minutes. Transfer to a rimmed baking sheet, and let cool for 20 minutes. Transfer to a large bowl.
To make the dressing, process the lime juice, orange juice, jalapeno, cumin, coriander, cayenne and 1 teaspoon of salt in a blender for about 15 to 20 seconds. Add cilantro, and blend to combine. With the blender running, slowly add the olive oil, and continue to process until smooth and emulsified, about 20 seconds.
Add the bell pepper, mango, black beans, scallions and dressing to the cooled quinoa, and toss to combine. Season with salt and pepper. Serve with avocado slices on each plate.
James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. He also writes articles for One for the Table, Amy Ephron’s online magazine that specializes in food, politics and love at www.oneforthetable.com.