Quinoa, Black Bean, and Mango Salad with Lime Dressing by ATK
Quinoa, Black Bean, and Mango Salad with Lime Dressing by ATK
Wonderful light fruity salad.
Total Time
Servings
Ingredients
- ½ cup prewashed white quinoa
- 2¼ cups water
- Salt and pepper
- 5 tablespoons lime juice (3 limes)
- ½ jalapeño chile, stemmed, seeded, and chopped
- ¾ teaspoon ground cumin
- ½ cup extra-virgin olive oil
- ⅓ cup fresh cilantro leaves
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 mango, peeled, pitted, and cut into ¼-inch pieces
- 1 (15-ounce) can black beans, rinsed
- 2 scallions, sliced thin
- 1 avocado, halved, pitted, and sliced thin
Instructions
1. Heat a large saucepan over medium-high heat. Add quinoa and stir frequently until it becomes very fragrant and makes a continuous popping sound, which should take about 5 to 7 minutes.
2. Stir in water and ½ teaspoon of salt. Bring the mixture to a simmer. Cover the saucepan, reduce the heat to low, and gently simmer until most of the water has been absorbed and the quinoa is almost tender. This should take approximately 15 minutes.
3. Transfer the quinoa to a rimmed baking sheet and spread it out. Allow the quinoa to cool completely, which should take about 15 minutes. Once cooled, transfer it to a large bowl. You can refrigerate the cooled quinoa for up to 3 days.
4. In a blender, combine lime juice, jalapeño, cumin, and 1 teaspoon of salt. Blend until the jalapeño is finely chopped, which should take about 15 seconds.
5. While the blender is running, gradually add oil and cilantro. Continue blending until the mixture is smooth and emulsified, which should take about 20 seconds.
6. Add bell pepper, mango, beans, scallions, and the lime-jalapeño dressing to the cooled quinoa. Toss everything together until well combined.
7. Season with salt and pepper to taste. Serve the quinoa salad, and top each individual serving with avocado.
With permission from and thanks to America's Test Kitchen, Vegan for Everybody, p. 153 Photo by ATK