How To Cook Quinoa
Quinoa cooks just like rice does. It’s 1 part quinoa to 2 parts water or chicken broth. Combine the dry quinoa and water into a saucepan and bring to a boil over high heat. Once boiling, cover with lid and reduce heat to low. Let cook for 15-20 minutes. The water should all be absorbed and the quinoa should be fluffy.
The most important part is to wash the quinoa before cooking it. It comes with a soapy smelling coating on it, and you want to rinse the quinoa off under running water for at least 1 minute to get rid of that. Because it will affect the taste of the cooked quinoa.
My Tips For This Quinoa Recipe
- Wash the dry quinoa before cooking it! This is so important. Measure the quinoa and put it into a fine mesh strainer. Run it under cold water for at least 1 minute to get all the residue, and soapy smell and coating rinsed off of it.
- This recipe calls for 2 cups cooked, cold quinoa. I cook 1 cup dry quinoa + 2 cups water or chicken broth. Cooking quinoa is 1 part quinoa to 2 parts liquid.
- For the best flavor, cook the quinoa in chicken broth or vegetable broth.
- The quinoa does need to be cold before adding it into the salad, so be sure to plan ahead!
- Mango is hard to cut so my tip is to buy a container of pre-cut mango from the produce section of the grocery store. It’s already cut and peeled for you, so all you have to do is chop it up.
How To Cut That Mango
Ive struggled with knowing how to cut a mango. So I did a bit of searching for mango kitchen hacks and found a video on YouTube that shows several mango cutting techniques. My world will never be the same! Finding it easier to get to the good stuff, Im enjoying mangos more often.
With my newfound knowledge of mango cutting, a batch of homemade black beans and fresh spinach from the Farmers Market, this salad was next on my agenda.
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Cook The Quinoa Part 1
Now that your quinoa is rinsed ), it is time to cook it.Dump your rinsed quinoa in your large pot. It will probably be clumpy and that is ok! It is not necessary to smooth it out across the bottom of the pot, but I think it makes it easier to figure out how much liquid to add.Now you are going to add your liquid. I don’t measure this out by “cups” or anything instead, I measure it as however much liquid it takes to be about 1/4 inch above the level of the quinoa.You can use plain water, or any kind of broth you want. I am using home made chicken broth here. I am not sure that it adds all that much to the finished product, but I like to think it does )Set this, covered if you can, on the stove on medium heat. Check it about every 10 minutes. I usually find that my quinoa is cooked in 30-ish minutes.Now that you have the quinoa set up on the stove, lets go back to prep!
Quinoa Mango Black Bean Salad With Chipotle Lime Vinaigrette
Sweet and spicy come together in this Quinoa Mango Black Bean Salad with a scrumptious Chipotle Lime Vinaigrette and Smoky Pepitas. Cook Black Beans from scratch and make this ahead, perfect for lunch, dinner, potluck or picnic. This recipe is vegetarian, vegan and easily gluten free.
~ This recipe was updated with new photos and recipe notes 5/20 ~
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What Kind Of Quinoa To Use
Quinoa is a seed that comes in a variety of colors white, red and tri-color which is a blend of white, red and black. Red and tricolor work best in this type of salad because they have a firmer texture and hold their shape without becoming too mushy. White quinoa is the fluffiest so its best as a rice replacement.
Quinoa is rich in fiber, minerals, antioxidants and all nine essential amino acids, making it one of the healthiest and most nutritious foods.
Can Quinoa Salad Be Made Ahead
This quinoa salad with black beans holds up exceptionally well when made ahead. You can prep it up to 3 days in advance, which means its 100% meal prep approved. If the salad dries out after being refrigerated for a couple days, just stir in some extra olive oil. Though I can promise you the flavor stays just as bold!
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Black Bean Mango & Quinoa Salad From Veganomicon
We love this salad. Its super sweet but hearty too, and perfect for a summer gathering. We recommend making the quinoa in advance and chilling it in the refrigerator until youre ready to make the salad. A bit of chopping is required, but the end result makes it worth it. This recipe is from Veganomicon, one of our favorite books.
Heres the recipe:
1 red bell pepper diced1 cup chopped scallions 1 cup fresh chopped cilantro 2 tablespoons red vinegar2 cups cooked quinoa, chilled1 can black beans, drained and rinsed
To prepare the quinoa, put one cup of quinoa in two cups of water, bring to a boil, then simmer for 18 minutes , then fluff with a fork and set aside .
Combine mango, red bell pepper, scallions and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt. Stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let sit to let the flavors mix. Enjoy!
Easy Quinoa Black Bean Mango Salad With Crunch
Mexican flavored quinoa salad with black beans is one of my favorite quinoa recipes! Combining sweet and savory with a crunch makes my favorite kinds of salads.
Do you enjoy quinoa as a side sometimes? Its a great side dish like couscous or rice, but has different benefits. Some people think that its just one of those super healthy foods that only dieters eat: thats not entirely true!
Quinoa is actually seeds, but it is very similar to brown rice in its calorie counts and micronutrients. You can have it as a side like I mentioned, or use it as a salad base when lettuce isnt up your alley. Its a great flavor base, and as you can taste in this salad, it can combine with so many different flavor options! Enjoy this quinoa salad with beans and mangoes!
I am so glad I finally get a chance to share this quinoa black bean and mango salad with you. Its one of my favorite quinoa salads! Its vegan, sweet, savory, full of protein, very satisfying, gluten-free, and the list goes on and on.
As for the benefits in this salad, there are so many but mainly, quinoa and back beans boost energy levels as well as aid in weight loss. Delicious mango unclogs pores and freshens the face.
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Fiesta Mango Black Bean Quinoa Salad
This healthy mango black bean quinoa salad with avocado will be your favorite easy lunch or summer salad to bring to parties. Dressed with a yummy honey chipotle lime dressing for vibrant, bright flavor. It stays good in the fridge for days and can be made ahead of time.
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Im just getting home from a gorgeous weekend in Minnesota. Even though we were only there momentarily, every time Im there, it reminds me of how much of my childhood can be found in the places Ive been before.
Tony and I walked around Lake Calhoun and it took me back to when I was around 9 or 10 my mom used to bring me along 20 mile bikes along the different paths that connected the Minnesotan lakes. We had the best times together cruising around the city in search for an always different outdoor adventure. In fact, we did everything together. Just us two girls. Wed make breakfast, bake pies, do crafts, shop at the hispanic market, go on long summer bike rides, take workout classes, go to movies, etc.
Safe to say, Im really missing her.
Another favorite of hers? My always different, yet delicious and healthy quinoa salads.
Lets talk about ingredients:
Mango. Its sweet and juicy this time of year!
Black beans. Adds protein and fiber.
Avocado. Healthy fats for the win.
Red bell pepper. Adds the perfect amount of crunch.
Jalapeno: For flavor!
Southwest Quinoa Salad With Black Beans Mango And Avocado
This Southwest Quinoa Salad with black beans, mango and avocado is a delicious side salad for potlucks, parties and summertime picnics. The cumin, lime and cilantro dressing is flavorful and bright and pairs so well with the quinoa and fresh, healthy ingredients! This recipe is hearty enough to serve as a vegan main course for dinner or lunch.
I originally shared this salad on April 22, 2016. I have updated the photos and text to share it with you again today. The recipe remains unchanged.
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How To Make Quinoa Mango Black Bean Salad
Use canned or homemade cooked black beans in this salad, whatever fits your schedule. Look for ripe mangos and avocados that give just a bit when their skin is gently pressed. They need to be softish, yet still firm. In summary, heres how to make the salad :
- First, put the quinoa on to cook. When done, transfer to the fridge to chill.
- Second, toss the pepitas with salt, paprika and olive oil, then toast in the oven.
- Meanwhile, chop the spinach, onion, cilantro and dice the mango.
- Next, make the chipotle lime vinaigrette in a food processor.
- Last, put all the ingredients together, toss and top with sliced avocado.
If making ahead, hold out the avocados and add just before serving. Otherwise they tend to brown a bit.
Cook The Quinoa Part The Final
At 20-25ish minutes, this is what my quinoa looks like. It is still obviously damp but there is no liquid visible above it. At this point, I cook it without the lid.At 25-30 minutes , give it a “scrape test” . If you stir it up, drag a spoon through it, and can see liquid “seeping” out of it, cook it longer. When you can stir/drag and not get the liquid seeping you can remove it from heat.I like to remove it when it no longer seeps but isn’t sticking yet. This gives me a softer quinoa. If you want it a little firmer, you can cook it til some stickage occurs. This will be more difficult to clean up after, but it is certainly an option!Now that your quinoa is cooked, you can dump it in the bowl you will be making the salad in.
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Quinoa Salad With Black Beans & Mango
Serves 6Total time: 15 minutes* || Active time: 15 minutes
This salad is incredibly versatile. The basic is idea is something sweet, something hearty and a little sumpin sumpin to pull it all together, in this case cilantro. The dressing is super simple a little vinegar and oil. All of these components can be filled in by you like one big culinary mad lib.
Just off the top of my head, a great autumn salad might be wheatberries, apples, pecans , red onions and a little fresh rosemary. Or how about peaches and basil in the summer? Spring is coming and if you find yourself stumped at the farmers market, picture my floating head above your shoulder going graaaaaain salaaaaaad. Its creepy, but effective.
This recipe was originally published in Veganomicon.
*If you dont have cooked quinoa on hand this will take more like an hour. Cool quinoa in a mesh strainer in the freezer, stirring often to hasten cooling.
1 mango, peeled and diced small1 red pepper, seeded and diced as small as you can get it1 cup chopped scallions1 cup chopped fresh cilantro2 tablespoons red wine vinegar2 tablespoons grapeseed oil2 cups cooked quinoa, cooled1 1/2 cups black beans, drained and rinsed A few leaves of lettuce for plating
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans.
How To Make Ahead And Store
To make ahead, refrigerate the mango salad in a large bowl without the avocado, olive oil, lime juice, and salt covered for up to 24hrs . Then add the omitted ingredients and stir before serving.
Store: Once fully prepared, this black bean mango salad is best eaten within 24 hours as the ingredients will release juices, and it will become watery, and the veg will lose their crispness. However, the salad is technically fine to eat for several days .
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Tips For The Best Quinoa Salad
- Make sure youre using ripe mangos in this salad. If the mangos arent ripe, theyll be too hard and wont have much flavor.
- If you cant find mangos at your grocery store, diced fresh pineapple would probably work well here.
- Make sure to rinse the quinoa well before cooking it, otherwise it may taste bitter.
How To Make Mango Quinoa Salad
Youll start by cooking the quinoa. Quinoa has a high protein content and a sweet nutty flavor. I dont love eating it plain, but its lovely mixed with the right ingredients. While the quinoa is cooking, saute a diced onion and a bell pepper. Add the quinoa, onion, and bell pepper to a bowl with a can of black beans, cumin, lime juice, and salt. Mix well.Then cut up two mangoes. Ive been eating mangoes since I was small. The way I learned to cut a mango was to first cut off the sides, directly on either side of the center seed.
If you try this recipe for mango quinoa salad, leave a comment and review below and let me know what you think!
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A Hearty Salad For Lunch Or Dinner
Vibrant color, flavor, texture and so hearty!
During the warmest of days, salads for lunch and dinner are made weekly around here. Too, I love having them on the ready should a picnic kind of mood strike. For this salad, theres only a bit of cooking involved, and if needed, any of the cooked components can be made ahead during a meal prep sesh so its easy to pull together when dinner time comes.
This Mango Black Bean Salad is simple to make, packed with good for us ingredients that are filling and so satisfying. Suitable for a variety of diets, its vegetarian, vegan and gluten free which makes it easy to share.
Theres plenty going on in this salad to make mouths happy and tummies full.
What Is The Best Color Quinoa To Use In Quinoa Salad
This versatile seed comes in a variety of colors. The most common available are white, red, and tri-color which is a blend of white, red and black. White quinoa is the fluffiest so its best as a replacement in rice dishes. Red and tricolor work best in salads because they have a firmer texture and hold their shape without becoming too mushy.
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Seasonings: Cumin Garlic And Salt
To add earthy Southwest flavor to the dressing I also added in ground cumin. It really compliments and brings out the nutty flavor in the quinoa.
I salted the dressing heavily to make it easier. So no need to salt the quinoa as it cooks.
I use grated garlic for the dressing for this salad. I like the way it melts into the dressing and doesnt leave any big chunks.
Top Recipe Tips And Notes
- To adjust the heat: Simply adjust the amount of red pepper flakes added.
- Dont skip the resting time: Allow the mango side dish at least an hour to marinate as this will allow all the flavors to meld, which is what takes this simple black bean salad with mango to new heights of tastiness.
- Top tip for low budgets: Using dried beans is more inexpensive than canned. Cook up a massive batch in one go and store the excess in the freezer for several months. That way, you always have some handy when needed.
- Dont use an overripe mango: The sweet spot for any salad with mango is to use a fruit that has some give when pressed but is still reasonably firm. That way, it will hold its shape when chopped and wont be mushy.
- To add salt and pepper: The black pepper can be added with all the other ingredients. However, its best to only salt the salad when served on plates. Adding it directly into the mango black bean salad will pull excess liquid from the mango and make it mushy quicker.
- Adjust the texture: Easily adjust this mango bean salad into a mango black bean salsa by simply chopping the ingredients into smaller pieces, and voila! In fact, you can chop the ingredients as fine/chunky as youd like.
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Mango And Black Bean Quinoa Salad
This healthy mango and black bean quinoa salad is full of texture and flavor and is perfect for a simple weeknight meal or side dish.
Where has this quinoa salad been all my life?
I havent played around much with quinoa since this salad so when my friend, Allyson, brought this particular Mango and Black Bean Quinoa dish to a church activity, I was excited to try it. You knowbroaden my quinoa horizons a bit. So try it, I did.
And after being blown away by the tremendous yumminess, I quickly spread the word around to the other ladies that the salad was absolutely horrific and inedible so I could eat the rest myself. Ok, so I didnt really do that because it would be rude. But I wanted to. And might still if I ever see this salad at another function. Just watch me.
As much filler food as quinoa, the crunchy red peppers, hearty black beans, snappy green onions, fresh cilantro and sweet mango add texture and flavor that combine perfectly. A simple red wine vinaigrette moistens the salad and lends a deliciously tangy component to the already tasty and healthful salad.
Surprisingly, my not-so-adventurous husband loved this. Im telling you, the way this salad all comes together makes it utterly irresistible.
For me, it was the mango that brought it to the next level. I was hunting for those bits of juicy sweetness that offset the other savory ingredients perfectly. Its glorious, my friends, just glorious.