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Quinoa, Mango, and Bean Salad

April 6, 2015

Yet another recipe from my “Eating Well Serves Two” cookbook.  Quick, easy, and healthy great for a mid-week meal or a side dish. The original recipe calls for black beans which I’m not the biggest fan of so I substituted chick peas (garbanzo beans) and still tasted great.

Mango Salad

Shown here with kidney beans


Difficulty: Easy
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Yield: 3 servings
Taste: Good


1/2 cup quinoa
1 cup water
1/4 cup orange juice
1/4 cup cilantro
2 tbs rice vinegar
2 tsp toasted sesame oil
1 tsp minced fresh ginger
1/8 tsp salt
pinch cayenne pepper
1 small mango, diced
1 small red pepper, diced
1 cup canned beans (black beans, kidney beans, garbanzo beans can all be used)
2 scallions, thinly sliced


1) Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes more aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. NOTE: I admittingly skip this step and just head to the next step if I need to save time.

2) Return quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

3) Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt, and cayenne in a medium bowl. Add mango, bell pepper, beans, and scallions. Toss to coat.

4) When the quinoa is finished cooking add the mango mixture with quinoa and toss to combine.

Note: Can make ahead refrigerate up to 2 days. Serve chilled.

Nutrition: 422 calories per serving

Source: “Eating Well Serves Two” by Jim Romanoff, P. 47

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