Summertime Dinners

Ever since Debbie made a delicious black bean quinoa salad for my parent’s 40th, I have been checking out some recipes online. For some reason, I alwaysalwaysalways go to Eating Well’s site for new recipes. I found a recipe for quinoa, black bean and mango salad and gave it a whirl last night;)

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon minced fresh ginger
• 1/8 teaspoon salt
• Pinch of cayenne pepper
• 1 small mango, diced
• 1 small red bell pepper, diced
• 1 cup canned black beans, rinsed
• 2 scallions, thinly sliced (dope, forgot to buy these puppies)

Directions

Toast quinoa over medium heat, stirring frequently, until it pops and crackles—about five minutes.

Remove from heat, rinse quinoa in a sieve and add 1 cup of water. I don’t have a sieve, so I just cooled it for a second and added water. Simmer, cover and heat on low for about 15 or 20 minutes, until the quinoa absorbs the water. Check in often to prevent it from burning:)

In a bowl, combine:

 

+Black beans (and scallions if you remember to buy them)

It was tasty, but next time I will use only 2 tbsp of OJ and definitely remember to get scallions. It was tasty, but a bit tarter than I like.