Black Quinoa Salad
 
 
Author:
Recipe type: Salad
Ingredients
  • Black quinoa, 1 cup dried (will be more when you cook it)
  • 2 ripe mangoes, diced
  • 1 red pepper, de-seeded and diced
  • 1 orange pepper, de-seeded and diced
  • 1 avocado, diced
  • Optional: cilantro, spinach
Dressing:
  • Fresh lime juice, ½ cup (I used two limes)
  • Red wine vinegar, 3 Tablespoons
  • Olive oil, ¼ Cup
  • Cayenne powder ¼ teaspoon (this had a slight bite, if you want less, use less)
  • Cumin, 1 Tablespoon
  • Salt, ½ teaspoon
  • Pepper, a few dashes
Instructions
  1. Rinse quinoa. Although most commercial quinoa these days has already been rinsed before you buy it – an extra rinse can’t hurt. Especially if you’re buying from a bulk bin. Because it is such a fine grain, I like to use a flour sack towel, over a colander to rinse and drain it (I use the same thing to strain my homemade chicken broth). Grab the tops of the flour sack and squeeze the liquid out.
  2. Cook quinoa. I prefer to cook quinoa in the rice cooker. It’s so easy. Just rinse it and toss it into the rice cook with a quinoa to water ration of 1:2 (for this recipe 1 cup quinoa, 2 cups water). Cook your quinoa.
  3. While quinoa cooks, dice all your ingredients. It’s like a rainbow. . .ahhhh.
  4. Once quinoa has cooled, add all the diced ingredients (if you are making ahead, you can hold off on avocado, so it doesn’t turn color or get mushy).
  5. Mix together dressing ingredients, pour into quinoa.
  6. Stir and serve. This salad can be served immediately, but I like chilling it in the fridge beforehand.
Recipe by A Happy Hive at https://ahappyhive.com/black-quinoa-salad/