Cuban Quinoa Salad with Mango

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 15oz Black beans
• 1 medium Mango
• 1/2 medium Red bell pepper
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of quinoa into a fine-mesh sieve. Rinse the 1 cup of quinoa under cool running water for about 30 seconds, or until the water runs clear. Place the rinsed 1 cup of quinoa in a medium saucepan. Add the 2 cups of water to the saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the cooked quinoa with a fork and spread it onto a baking sheet to cool completely, about 15 minutes.
2. 2While the quinoa is cooling, rinse and drain the 1 15oz can of black beans.
3. 3Peel and dice the 1 medium mango into 1.27 cm cubes. Dice the 1/2 medium red bell pepper into 1.27 cm pieces. Finely chop the 1/4 cup of red onion. Chop the 1/4 cup of cilantro.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, the drained 1 15oz black beans, the diced 1 medium mango, the diced 1/2 medium red bell pepper, the chopped 1/4 cup red onion, and the chopped 1/4 cup cilantro.
5. 5In a small bowl, whisk together the 2 tablespoons of lime juice, 2 tablespoons of olive oil, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
6. 6Pour the dressing over the ingredients in the large bowl. Toss gently to ensure everything is evenly coated.
7. 7Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled.

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