This side dish is always a hit at BBQs & potlucks. Plus…it’s PRETTY!
Take a look at these tasty ingredients. How can it not be delicious?
Make the quinoa as directed then toss it in the fridge while you prep the rest.
Optional Quinoa Cooking Tips for this Recipe
Quinoa Tip 1: Rinse the quinoa before cooking it; this will get rid of the grit
Quinoa Tip 2: Use half the liquid as chicken/veggie broth & half as water
Quinoa Tip 3: Cook the night before serving to ensure it is chilled for serving
Beans: Rinse & Drain
Mango: Watch this youtube video of how to slice & dice a mango
Cilantro: I go way overboard; it’s one of my favorites
Red Pepper: Chop away!
Red Onion: No Crying Allowed
Combine above ingredients in bowl and stir with a spoon.
Sauce: Olive Oil & Lemon Juice
In a side dish, whisk together these ingredients until they become a little thick. Pour over quinoa mixture and fold in before the oil and juice have time to separate.
Cover & Refrigerate for at least a half hour before serving in order to lock in flavor.
2c cooked quinoa (about 1/2 uncooked)
1 14oz can black beans
1 mango (or 2 if you really like mangos) sliced & diced
1 red pepper chopped
1/4 red onion chopped
4 tbsp cilantro chopped
2-3 tbsp olive oil
2-4 tbsp lemon juice
Cook Quinoa as directed. Refridgerate.
Combine cooled quinoa, rinsed black beans, mango, red pepper, red onion, cilantro and mix together in large bowl.
In side dish, whisk olive oil & lemon juice until somewhat thick. Immediately pour over quinoa mix before it separates; fold into mix.
Cover & refrigerate for 1/2 hour before serving to lock in flavor