{Recipe} Southwest quinoa salad with mango


Last weekend I went to farmers market knowing I wanted to make something Southwest-ish but I wasn't really sure what that would look like. I don't go to the market with a set plan, because I like to get what looks best and try things I've never seen before. (This is a new thing for me, a concept I learned from Foodist. And it makes food more fun ... and less expensive.)

I came home with — among other things — red peppers, cucumber and cilantro. The most interesting find of the day was purple okra. I haven't decided what to do with those guys quite yet ...

Then I picked up some mangoes at the grocery store — because you can't get locally-grown mangoes in Kansas and I love the combination of sweet fruit and hot spices. 

What I ended up with was exactly what I was craving. Yum. 



Southwest Quinoa Salad with Mango (Vegetarian)


~ 1 c. quinoa, dry

1 15-oz can black beans, drained and rinsed

2 mangoes, diced

2 red peppers, diced

1/2 cucumber, diced

1/2 c. cilantro, chopped

Juice of 2 limes

1 tbsp. cumin

Dash of salt

Plain Greek yogurt, for topping (optional)



Cook the quinoa in water (or stock if you prefer). Set aside.

TIP: I like to make my quinoa in big batches ahead of time and freeze individual portions in small ziplock bags for quick meals.

In a bowl, combine the black beans, mangoes, red peppers, cucumber, cilantro, lime juice, cumin and salt. Sample if you must. (I did.)

Add quinoa and stir to combine. 

Top with Greek yogurt when serving if desired. I desire it. I prefer Chobani plain Greek yogurt, but you can use any kind you please. Or you can use sour cream, if you're into that. Or make it vegan with this amazing-looking vegan sour cream from Oh She Glows



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