Recently I visited a very good friend of mine for a week. It was awesome to get to try recipes that were new to me, and there was one in particular that I couldn't leave without a copy of - mango and black bean quinoa salad. I enjoyed her version, but I thought it needed a little something ... extra. So may I present to you my version of mango and black bean quinoa salad (hereafter referred to as mabbqs)!
As an added bonus, this recipe can stand alone as a dinner, and provided your spices are gluten free then it is also a very tasty and sharable GF recipe! Also, since it is a refrigerated dish, it works wonderfully for lunches.
Step 1: Ingredients!
Now, the best way to do this is to either prep the salad the night before you plan to eat it, or by lunchtime the day of if you are using it for dinner. Here is what you will need:
> ~2 cups uncooked quinoa
> 1 pound bag of mango chunks (or equivalent fresh if you have the patience/can catch them in season)
> 1 ~16 ounce can of black beans (or equivalent home prepped), well rinsed and drained
> 1 large or several smaller bell pepper(s) - any color is fine though red, yellow, or orange taste a little better than green in this recipe
> 1 cup fresh or ~1/4 cup freeze dried cilantro
> water or broth to cook quinoa in
Optional for a slightly spicy version:
> 1/4 cup white vinegar
> ~1/8 cup apple cider vinegar
> 1 tsp cayenne pepper
> ~1/2 tsp chili powder
Bowl for soaking quinoa (if yours is not presoaked)
Cutting board and decent knife
Large-ish pot for cooking quinoa
Bowl for marinating mango, if doing the spicy option
Bowl that is big enough to put everything in - note that quinoa expands 2-3 times when cooked