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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Tip: To dice a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.

Nutrition Facts

419 calories; 9.1 g total fat; 0.9 g saturated fat; 256 mg sodium. 964 mg potassium; 71.5 g carbohydrates; 19.9 g fiber; 25 g sugar; 14.9 g protein; 2882 IU vitamin a iu; 112 mg vitamin c; 164 mcg folate; 90 mg calcium; 5 mg iron; 87 mg magnesium;

Reviews (9)

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10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/24/2014
quick and easy I substituted couscous for the quinoa (we were out) and omitted the peppers and cilantro (for my little kiddos). Flavor was balanced and fresh. Served with toasted tortilla chips. Perfect summer lunch! Pros: good complex flavor Read More
Rating: 5 stars
06/26/2014
Add avocado! This is my go-to recipe for meatless Mondays. Have ended up skipping the quinoa most times lately though and instead serve on a bed of mixed greens with pita chips. Absolutely insist on adding fresh avocado for a cool creamy contrast to the (little bit of) heat from cayenne. Love the other reviewer's idea of serving with a Mexican beer. Yum! Pros: Easy and delicious Cons: Sometimes tough to get good mangos Read More
Rating: 5 stars
05/01/2012
So good! i did it the way it's suppose i put little tomatoes and cucombers and more cylantro. It was delicious! Cons: loulou Read More
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Rating: 5 stars
10/30/2011
I thought this was excellent. I will certainly make this again and again. Read More
Rating: 5 stars
10/30/2011
I love this recipe! I add a diced avocado and make two small substitutions: olive oil for the sesame oil and apple cider vinegar for the rice vinegar. It's a great dish to bring to a potluck! Read More
Rating: 5 stars
10/30/2011
Loved this recipe!.....Caramba! I made it as the recipe stated but then I added a tablespoon of Organic Unfiltered Apple Cider Vinegar and spicy chili powder to give it extra kick! Served with sliced avocado blue corn chips and salsa and a nice cold Mexican beer with lime! My husband loved this special surprise for a late Friday afternoon lunch! I believe toasting the Quinoa is an excellent idea and now I have become a fan of this fantastic grain. I will always keep Quinoa as a staple in my pantry after this recipe! Thank you! Read More
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Rating: 5 stars
10/30/2011
My first try at Quinoa and I loved it. Read More
Rating: 5 stars
10/30/2011
Loved this recipe - I substituted peaches for the mango (the mangos at the store weren't ripe). Delicious! Read More
Rating: 4 stars
10/29/2011
Great Summer Salad As with all EatingWell recipes this one is fairly straight-forward and easy to follow. I really like this salad for its bright flavor. With mango and vinegar and toasted sesame oil you can't go wrong. My only critique was that I found it a little heavy on the scallions. Next time I'll only use one instead of two. Easy fix. As great source of fiber I'm sure to make this many times over the summer. Pros: Tasty Fiber Cons: Too much onion Read More