Quinoa looks and tastes like a grain, but actually a seed that’s easy to make, readily digestible, and high in protein. It’s a great option if you’re looking for plant-based protein sources. With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.
This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.
2 cups cooked quinoa
15 oz. cooked black beans
1 mango, peeled and cubed
1 red bell pepper, seed and diced
1 cup chopped scallions
1 cup chopped cilantro ( I have made this with and without, your choice)
2 tbsp red wine vinegar
1 tbsp mirin
2 tbsp grapeseed oil
sea salt to taste
Fold everything together in a large bowl. Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.