Last night, we came home around dinnertime from a trip, so I wanted to throw something together pretty quick. A little quinoa with extra fruits and vegetables and a vinaigrette put together a pretty filling, vegetarian dish. The leftovers were pretty good too!
*Note: The recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).
*Serves 4-6
3/4 c. dry quinoa, rinsed, and cooked in either vegetable or chicken broth. I actually had neither, I so I cooked it in half/half water/pineapple juice to give it some flavor. once cooked, have ready at room temperature or chill it
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
4 green onions, white and green parts thinly sliced
1 cucumber, peeled, quartered, cut into smaller chunks
1 avocado, cut into small chunks
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1 teaspoon sugar (as needed)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Place the cooked quinoa in a large bowl. Add mango, cucumber, green onion, black beans, and cilantro.
In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.
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