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Wednesday, June 26, 2013

Mango Quinoa Salad

Okay I had to see what the big deal was with quinoa.  I have read a little bit about this grain.  It is pronounced KEEN-wah.  It has been cultivated in the Andes for 5,000 years.  This grain can be substituted for rice in dishes.  It is also high in protein.  Give it a try.
This is a bright colorful salad.
Start by cooking the quinoa in either broth or water.  The quinoa doesn't really have a flavor so it is better to cook in a broth either chicken or vegetable.  I had some left over chicken broth in the fridge so I used that.  The ratio is 2 cups broth to 1 cup quinoa.
Measure out the grain.
Qunioa either has to be soaked for a few minutes or rinsed very well.  I chose to rinse it well in a small strainer.
I used a spoon to help "rough" it up a little bit.  there is a shell on the grain and soaking or rinsing it helps to soften it before cooking.
While the quinoa is cooking, start chopping the fruits and veggies.  Peel and chop one mango.  The mango is a hard fruit to chop well.  You have to be careful of the pit in the middle.
Chop it into small pieces.
Drain and rinse a can of black beans.
Chop a red bell pepper.
Chop 6 green onions.
Add them all to a bowl. Look at all those colors.
Mix the dressing. 4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
The juice of one lime.
Whisk that all together.
The quinoa is cooked.  The broth has been absorbed.
After it has cooled, add to the other ingredients.
Toss well to mix.
Add the dressing.
Cover and put in the fridge to let it get cold.

Mango Quinoa Salad Recipe

2 cups cooked quinoa chilled
1 can black beans, drained and rinsed
1 medium mango peeled and diced
1 red bell pepper diced
6 green onions thinly sliced
1 handful chopped cilantro
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
juice of one lime
salt and pepper

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