This has been a staple of my entertaining table for the past two summers. A delicious Black Bean Quinoa Salad with creamy avocado and tangy sweet mango, this dish is definitely a crowd-pleaser! The dish is rounded out with some earthiness brought by baby spinach and cilantro and finished with lemon and chili powder. Filling, but not heavy, this Black Bean Quinoa Salad is absolutely mouthwatering on a summer’s day.
This was inspired by a couple of different recipes I came across in my habitual perusing of recipes online. I was looking for a fresh, but hearty and protein providing side to go with my favourite roasted (or BBQed) vegetable wraps. This provides a fitting accompaniment thanks to the cilantro, black beans and chili flavour.
If you’re new to Quinoa, please don’t be intimidated. Quinoa is a breeze to cook – much easier than rice. Simply add the quinoa and water to a pot, bring to a boil, cover and lower heat to simmer for 5 minutes and then remove from heat and let stand for another 15 minutes. When you open the lid you’ll find all the water will have been absorbed creating perfectly cooked and slightly fluffy grains.
This Black Bean Quinoa salad also keep really well in the fridge. So don’t be worried about making too much – it’s a delicious lunch which, given that it’s not too wet and saucy, packs well in a lunch box.