Quinoa, Mango, and Black Bean Salad

Rebekah,

Thank you! This is awesome. :) I can hardly wait to try your yummy recipes!

This is one of my favorites! (I sometimes leave out the sesame oil, since it's a little strong for me.)

Quinoa, Mango, and Black Bean Salad

Ingredients
½ cup quinoa
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. minced fresh ginger
1/8 tsp. salt
pinch of cayenne pepper
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans rinsed
2 scallions thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic (4-6 min.). Transfer to a fine sieve and rinse thoroughly. (Wait till any froth goes away). Return the quinoa to the pot and add water. Bring toa simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and liquid has been absorbed. 15-20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.