Quinoa, Mango & Black Bean Salad (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Quinoa, Mango & Black Bean Salad

http://www.eatingwell.com/recipes/quinoa_mango_black_bean_salad.html

From EatingWell:  EatingWell Serves Two

The vibrant colors of this salad—orange, red, black and green—signal that it's loaded with phytochemicals, vitamins and minerals. And since it features both quinoa—a “complete” protein with all the essential amino acids—and black beans, it's a vegetarian protein powerhouse. Serve on a bed of Boston lettuce or in a pita pocket.

2 servings, about 2 cups each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
  2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
  3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Nutrition

Per serving : 422 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 74 g Carbohydrates; 15 g Protein; 19 g Fiber; 258 mg Sodium; 642 mg Potassium

312 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 fruit, 1 vegetable, 1 very lean meat to lean

Tips & Notes