mango quinoa salad

After a week of cool, rainy weather, those of us living in Southern Ontario were finally treated to a sunny, hot day.  Our family was busy hanging laundry on the line, opening up the trailer for the first time this year, visiting the local market, swinging in the warm sun, enjoying popsicles, having a glass of wine with neighbours and enjoying our supper outside on the picnic table.  Even though we were doing all those small things that get left for the weekend, we were all in such a good mood.  Spending a day outside has that effect.

When I hit the market this morning and spotted beautifully ripe mangoes, I reached into my memory and tried to think of all the ingredients needed for this recipe.  I spotted it last week and knew I wanted to add it to our barbecue menu for supper.  It will definitely be made again this summer.  Next time I might try adding one finely diced jalapeno pepper.

Mango Quinoa Salad - adapted from Our Best Bites

1 cup quinoa
1 cup water
1 cup mango juice
1 can black beans, rinsed and drained
2 medium mangoes, peeled and diced
1 red pepper, diced
3 green onions, thinly chopped
1 bunch of cilantro, chopped
4 Tablespoons raspberry vinegar
4 Tablespoons freshly squeezed lime juice
6 Tablespoons extra virgin olive oil
salt and pepper

Cook the quinoa according to package directions using 1 cup water and 1 cup mango juice.  Allow to cool slightly.

Place cooked quinoa in a large bowl.  Combine with black beans, mangoes, red pepper, green onions and cilantro.  In a small bowl, combine vinegar, lime juice, olive oil and salt and pepper to taste.  Pour the dressing on top of the salad, mixing until combined.  Allow to chill in the fridge for one hour before serving.