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!
Quinoa, Mango & Black Bean Salad
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.
9 Reviews for Quinoa, Mango & Black Bean Salad
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!
i did it the way it's suppose + i put little tomatoes and cucombers and more cylantro. It was delicious!
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.
Loved this recipe - I substituted peaches for the mango (the mangos at the store weren't ripe). Delicious!