Today’s ‘Tasty Tuesday” recipe is one that my family would enjoy frequently! My oldest daughter, Jessica, is an awesome cook & she loves experimenting with quinoa and avocado! I may need to add the ingredients for this tasty meal to this week’s shopping list!
In any event, this healthy recipe would be good a break from heavy meals. The Quinoa Salad is healthy, and vegan friendly so everyone can enjoy and it is perfect for a lunch. Happy cooking!
1 cup red quinoa
1 can black beans, rinsed and drained
2 fresh mangos, cubed
1 avocado, cubed
1 cucumber, seeded and diced
½ cup mint, chopped
½ cup fresh cilantro
⅓ cup olive oil
2 tbsp lime juice
1 clove garlic, minced
salt and pepper
In a medium saucepan, combine quinoa with 2 cups salted water. Cover and bring to a boil and the reduce to a simmer for 15-20 minutes stirring occasionally and being careful not to burn. While quinoa is cooking, prep your other ingredients.
When your quinoa has fully absorbed the water and is light and fluffy, spread it on a cookie sheet and cool in the fridge or freezer for 10-15 minutes.
In a small bowl, whisk together the olive oil, lime juice, and garlic.
In a large bowl, combine black beans, mangos, avocado, cucumber, mint and cilantro. Once the quinoa has cooled, add it to the large bowl and top with olive oil, lime and garlic dressing. Gently toss to combine.
Suggested wine pairing: ONEHOPE California Sparkling Brut has flavors of mango and would really bring out the mango in the salad. It’s a light, summery wine that would compliment the quinoa, avocado and cucumbers well.
Sending you big (((hugs)))