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Posted by on May 20, 2014 in Nutrition, Nutrition Tips, Recipes | 0 comments

Mango, Quinoa and Black Bean Salad

We can thank Tracy Beeman, Pure Austin’s newest Registered Dietitian, for this awesome summer recipe. ¬†Enjoy for a light lunch or dinner or as a side dish to any meal.

Mango, Quinoa and Black Bean Salad

1 cup quinoa, dry
1 can black beans, rinsed
1 cup fresh corn
1/2 large or 1 small cucumber
1 red pepper diced
1 small mango diced
1 small red onion
1 TBS fresh cilantro (to taste)
1 cup canned and rinsed black beans 2 scallions thinly sliced
2 TBS EVOO
2 Limes juiced

Prepare the quinoa first. I rinse then soak my quinoa overnight before I cook it. It makes it a bit easier to digest and it comes out nice and fluffy every time.
* 1 cup quinoa
* 1 1/2 cups cold water
* Optional: 1/2 tsp salt

1. Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water using a fine mesh strainer.

2. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.

3. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.

4. Cook for 15 minutes.

5. Remove quinoa from heat and allow to sit five minutes with the lid on

6. Fluff quinoa gently with a fork and serve

7. While quinoa is cooking, dice up veggies.

8. In large bowl, add diced veggies, black beans, corn (thawed frozen or fresh), cilantro, olive oil, and lime juice. Mix and set aside until quinoa is finished.

9. When quinoa is finished, add to above bowl, stir and serve as a side dish or refrigerate for an hour and use to top a bed of spinach and kale for a delightful summer salad.

 
Picture credit: www.vocalvegan.com