BLACK QUINOA SALAD WITH MANGO, AVOCADO, & TOMATOES

I love the contrast of colors in this salad. The mango, avocado, and tomatoes really “pop” against the black quinoa. You can serve this salad at room temperature or chilled. We had some salad leftover and enjoyed it the next day and it held up nicely.

If you are looking for a new salad to try, make this Black Quinoa Salad with Mango, Avocado, and Tomatoes. I love making it for parties because it is vegetarian, gluten free, and vegan. Everyone can enjoy this tasty salad!

yield: SERVES 6-8

cook time: 15 MINUTES

INGREDIENTS:

• 1 cup uncooked black quinoa or regular quinoa
• 2 cups water
• Pinch of salt
• 1 large mango, diced
• 2 large tomatoes, diced
• 3 green onions, sliced
• 1/2 cup chopped cilantro
• 2 medium avocados, diced
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper, to taste

DIRECTIONS:

1. First, using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
2. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper. Serve at room temperature or chilled.

 

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