Alright....I promised a few of our favourites from this past summer...and since we're having a super sunny week here in Kelowna, I thought this NEW favourite of ours might tempt some of your taste buds! I love this one, because it's a meal in itself, or just a great side dish to some grilled meat. We find ourselves eating vegan about 75% of the time these days...so this recipe was a great addition to our home! This one grabs all your senses...looks beautiful, smells amazing, tastes phenomenal, and well...it doesn't sound like anything...but I we got the others covered, right?! ENJOY!
1 cup quinoa
1-2 ripe mangoes, peeled and chopped
1/2 red or yellow pepper, chopped
1/4 cucumber, chopped
2-3 green onions or a chunk of purple onion, chopped
2 cups (packed) baby spinach, torn or sliced (optional)
half a 19 oz. can black beans, rinsed and drained
handful of torn cilantro (optional)
Dressing:
1/4 cup olive oil
2-4 Tbsp. white wine or white balsamic vinegar
1 Tbsp. mango chutney..or use some mango/peach baby food like I did!
1 tsp. honey
1 tsp. curry powder
1/4 tsp. cumin
Carefully toast quinoa in dry skillet, then cook according to directions.
Combine the oil, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated. Serves 4-6. Tastes even better about 24 hours after being made!
Tracy Jacobs, actually! :)
ReplyDeleteFinally got around to making this yesterday! It sure is yummy. I did make a few modifcations that you may find interesting. For the dressing I used 1 tbsp. olive oil, 1 tbsp. Balsamic vinegar, the juice of one lemon, curry powder and salt. Loved the salad and I will definitely be making it again.
Tracy
http://myhealthyfuture.me
Yay! Glad you guys loved it...thanks so much for the modifications too...love the idea of the lemon!
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