Once again, dear readers, I owe you my apologies for a lack of posts.Β My excuse this time? I was out of the country. Thanks for bearing with me. I owe you another round of apologies because this recipe is one I made at the end of the summer when those luscious stonefruits were still abundant. This recipe would work well though with frozen mango and peaches, thawed and drained.
But when dealing with food this delicious, I’m sure you’ll forgive me. π I’ve never like black bean quinoa salads particularly. I found them boring. This flavor combination, though will win over just about anyone, if I do say so myself.
Ingredients
Total time: about 20-25 minutes
Serves 2-3
- 1/2 cup quinoa
- 1 cup vegetable broth (or use water and add 1/8 tsp salt)
- 1 tbs orange juice concentrate
- 1 tbs red wine vinegar
- 1 tbs toasted sesame oil
- 1-2 tbs lime juice
- 1/2 medium mango, diced (fresh, or about 1/2 cup frozen chunks, thawed and drained)
- 1 small ripe peach, diced (or about 1/2 cup frozen chunks, thawed and drained)
- 1 small avocado, diced
- 1 small shallot, diced
- 1 15-0z can black beans (or 1.5-2 cups cooked)
- 1/8 tsp red pepper flakes (or to taste)
- 1/4 cup chopped fresh cilantro
- Dash of cumin, to taste
- Freshly ground black pepper, to taste
Directions
In a saucepan over medium-high heat, combine quinoa and water or broth, and bring toΒ boil. Reduce heat to medium-low, cover pot, and simmer until all the liquid has been absorbed, about 15 minutes. Meanwhile, chop the mango, peach, avocado, and shallot. Combine the orange juice concentrate, red wine vinegar, sesame oil, lime juice, red pepper flakes, cumin, and black pepper in a small bowl. Whisk until smooth. When the quinoa is done, combine all ingredients (quinoa, beans, chopped fruits, and dressing) in a bowl and mix well. Adjust seasonings to taste.
This is great served with tortilla chips, or as a burrito/taco filling, or over a bed of greens for a different take on a taco salad!
I’ve been loving quinoa lately. Great recipe!
Thanks! Hard to go wrong with a “grain” that cooks in 15 min and is super good for you, right? π What are your favorite things to do with quinoa?
We’ve been having quinoa-a-rama around here. Can’t get enough of it. This combo sounds seriously good. Wouldn’t have thought of adding stone fruits to a salad like this, but I can almost taste it! Yum.
Thanks so much ! I’m so glad you like it! Quinoa is one of my favorites. How do you usually serve quinoa? I’m always open to new quinoa ideas π
I always make a huge salad with it, then turn the leftovers into fritters. Two recent ones were Sweet potato, quinoa and edamame salad with miso dressing and Roast corn, quinoa and pea salad (both on the blog)!
I’ll check it out – thanks!! Sounds great. π
This is a very interesting quinoa salad with avocado, fruits & black beans! It doesn’t get any better than this! π MMMM!
Thanks! I figure you can add avocado to nearly anything and it is automatically delish. π You’re always so sweet to me…thanks for your sweet comments, Sophie!
Loving the use of mango in this salad. Looks delicious π
Thanks! I’m so glad you like it. π I love love love adding fruit to nearly everything. Thanks for stopping by! Great to have you.
Pingback: 12 Dinner Recipes – 30 Min or Less | Becca's Green Kitchen