Spicy Black Bean Quinoa Salad with Mango
Southwestern Black Bean Quinoa Salad
This is a really versatile dish. You can omit, or add on whatever veggies or fruits you want, I’ve included some suggestions below. Delicious warm or cold, It cost me about $20.00 for all the *Organic* ingredients, and stays tasty in the fridge for at least 3 days. TIP: get bulk section spices if possible.
Time: 40 mins Round Trip
Level: Easy-just lots of chopping up veggies
Benefits:
- amino acids
- full serving of vitamin C
- gluten free
- vegan
- Vitamins: A, E, as well as magnesium
- loads of fiber and 15g. of protein
- Under 300 calories per serving
Serves 6- 1 1/3 Cup servings
Shopping List:
- 1 cup Quinoa
- 2 c.water
- 1 lime
- 1 lemon
- 2 tbs sweetener (I use agave or honey but really whatever works)
- 2 tbs vinegar (I used apple cider, but rice or white work too)
- 1 clove garlic minced, or an inch or ginger minced
- 1 jalapeno pepper deseeded
- 1 tbs oil (olive, sunflower etc)
- 1 diced mango *any citrus fruit works well, even canned*
- 2 diced red or orange bell peppers
- 1/2 large red onion
- 1/2 cup of chopped cilantro
- 1 tsp cumin
- 1 tsp tumeric
- 1tsp cayenne *to Taste*
- 1 tbs *himalayan*/sea salt
Part One:
Quinoa time: 25 mins: put the quinoa into the water, bring to a boil. once boiling reduce to a simmer (low heat) and cover.
Part Two:
Veg out: Dice and chop all veggies and place in large bowl. Place all the other ingredients from the list above into the bowl of veggies. Mix well.
Part Three:
Once the quinoa is done mix it into the bowl of veggie mixture. *pro tip* I like to add finely chopped raw kale in at the end. Serve cold.
VOILA!
EAT MORE KALE!
DO IT