Quinoa, Black Bean and Mango Salad
1 cup quinoa
1 ripe mango, peeled and diced
1 small red or yellow pepper, seeded and diced
2 cups packed baby spinach, torn or sliced
1 cup black beans, rinsed and drained
1/4 English cucumber, chopped
2-3 green onions, chopped, or 1/4 cup chopped purple red onion
3 tbsp canola oil
2 tbsp white wine or white balsamic vinegar
2 tsp honey
1/2 tsp curry powder or paste
1/4 tsp cumin
- Rinse quinoa well under cool water in fine sieve or in several changes of water. Drain.
- In large pot of boiling salted water set over medium heat, cook quinoa until tender but still firm to bite, about 15 minutes. It’s done when germ separates, making it look like a curly Q. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing it to steam and producing fluffy quinoa as it cools.
- In large bowl, combine cooled quinoa, mango, pepper, spinach, black beans, cucumber and onions.
- To make dressing, combine canola oil, vinegar, honey, curry and cumin in jar or small bowl and shake or whisk to blend.
Drizzle salad with dressing and toss until well coated.