He rinsed the black beans, put all the ingredients in the bowl, squeezed the lime, and whisked the dressing. And then he ate it, which is perhaps the most impressive part, especially if you know that it was a Mango Quinoa Salad that we made.
I found the recipe on a down-to-earth food blog I follow (Our Best Bites) and it was adapted from a recipe Ali Vincent demonstrated this season on The Biggest Loser. So, we know it's ridiculously healthy. Here's how to make it:
Mango Quinoa Salad
2 cups of cooked quinoa, at room temperature or chilled (I used about 3/4 c. dry quinoa and 1 1/2 c. chicken broth to cook it)
1 mango, peeled and chopped
1 can black beans, drained and rinsed
4 green onions
1 red pepper, chopped
1/2 c. chopped cilantro
1 lime, juiced
4 Tbsp. red wine vinegar
3 Tbsp. olive oil
salt
pepper
Mix the quinoa through the cilantro in a bowl. Whisk together the lime through pepper for the dressing. (I confess that I used approximations for the measurements as I am wont to do and it turned out delicious.) Pour the dressing over the quinoa and chill for at least an hour.
The result was so pretty that both Jack and I took pictures with our cameras.
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