02.28.2011 Quinoa, black bean and mango salad spiked with lime..... and a glorious sunset as a backdrop
Sunday evening my family gathered at the beach with our friends Anne and Carl and their children for sunset and a light supper..... the perfect occasion to try out a new recipe idea for another Wellness luncheon that I'm catering this week. Dr. Weiss is speaking, the chief executive of our local hospital, so healthy yet very flavorful fare is in order. Per usual, this was a last minute gathering, so trust me when I tell you this recipe can be made quickly. Our adventurous friends were my guinea pigs. Sometimes this can be good, sometimes not.... as they had to wait and gape at their dinner during Quinoa Salad's "fashion shoot." Sorry, dear friends, for being so vexing at times. Alas, they gave the quinoa, black bean and mango salad two thumbs up! (Quinoa, now give me a little pout for your close up......)
Quinoa, (pronounced keen-wah) is a recently rediscovered ancient grain. The now stylish grain was no where to be found on menus only a few years back. It is enjoying the red carpet these days due to its healthful benefits and its publicity for being a gluten free complete protein source. (Quinoa, you look lovely....who are you wearing tonight? Is it from the Black Bean couture collection or is it vintage Mango?)
So let's toast the ancient quinoa, the native grain to South America once called "gold of the Incas." Believed to be cultivated over 4000 years ago, quinoa was scorned by the Spanish colonists as "food for Indians" during the European conquest of South America. Quinoa's cultivation was even actively suppressed due to its status within non-Christian ceremonies. Quinoa is now experiencing what most would call a marvelous come back.
This salad is refreshingly tropical and oh so colorful! The sweetness of the mangos (not yet from our tree... they are still just buds) and lime dressing is a lovely complement to the black beans and quinoa.
I spied this little picnic dinner just down the beach from us.... a few ladies enjoying the most lovely dining room in town....our beach.
Reveling in the last dip of the week ......
Good night.
Quinoa, Black Bean and Mango Salad
1 cup Quinoa, cooked as directed on package
2 tablespoons fresh lime juice
1 tablespoon lemon juice
the zest of one lime
3 tablespoons olive oil
1 teaspoon sugar
1 can black beans, rinsed
1 red pepper, seeded and chopped
4 scallions, chopped
1/4 cup chopped cilantro
1 mango, chopped
salt and pepper to taste
Combine the lime juice, lemon juice, lime zest, sugar, and olive oil in a large bowl. Add the cooked quinoa while it is still warm so as to soak up the dressing and combine. Let cool completely and then add the rest of the ingredients and mix well. Salt and pepper to taste. Stir again. Serve chilled or room temperature on a bed of spinach.
Have you made quinoa before or plan on trying it? I'd love to hear from you! If you'd like to leave a comment on my blog, please click here.
Reader Comments (14)
About 6-7 months ago I tried for the first time quinoa and since them I have some all the time in my pastry.
your salad sounds delicious, the photos are stunning. Thanks for sharing
Beautiful meal. Love the sandcastle in the backgroun! Love quinoa. Being gluten free it's a great grain for us. Love the 'bite' of it. Thanks for bringing us to the beach with you!
My friend, Linda, turned me onto quinoa last year. I love it, but you definitely have to serve it with the right accompanying flavors. I have tried some that just fade into boring. Can't wait to try your recipe. It sounds so refreshing!
Wow, you weren't kidding about that amazing sunset! The food and the pictures, my god, looked absolutely sublime! It truly looks like you had a wonderful time there!
Lisa , It was so nice meeting you. and I love we made it on your Blog. And I love your Blog ! We had a wonderful time
Thank you Laura
What a beautiful salad! I'm definitely going to be trying this!! Bookmarked!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
Lisa,
Just when I think you've done your best you top it. Beautiful pictures and cannot wait to try this salad.
Hi Lisa,
What a fabulous light healthy and beautiful lunch today at Trinity. The tart was AMAZING also!!!! So pretty and I loved tasting lemon after that quinoa. So beautiful!!!!
I love quinoa dressed in ANYTHING -- here's a breakfast version using red quinoa that is total POWER food either pre or post workout! I made a ton of this and shared with neighbors...it grows on you and I think a little kosher salt helped jazz it up. WAs in a recent Food and Wine mag. Enjoy!
1 cup red quinoa, rinsed
2 cups water
1 tablespoon extra-virgin olive oil
1/4 cup slivered almonds
1/2 cup dried apricots, cut into 1/2-inch pieces
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
1/4 cup fresh ricotta
DIRECTIONS
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
MAKE AHEAD
The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.
NOTES
One Serving 311 cal, 44 gm carb, 11 gm fat, 2 gm sat fat, 10 gm protein, 4 gm fiber.
Laura - Thank you for letting me photograph your lovely picnic!
Julie - Wow ...thanks for the recipe!!!
Beautiful way to describe your meal. Healthy and delicious, I like that!
What lovely photos...and salad!
I am so jealous, as a Philadelphian, it is still very much winter weather and your images are the taste of summer we all miss so much! Beautiful.
Hi, Just wanted to thank you for such a great recipe--I made it tonight for a picnic and it was a hit. I made just a few changes that I think worked well. I'm anti-cilantro so I left that out, and I'm anti-sugar so I left that out, but my mango was very ripe so I knew it would give it the appropriate sweetness. Also added red pepper flakes and a few good swirls of balsamic vinegar. Plan to make this again many times this summer. Fantastic!
Jacki -
Thanks for letting me know you made it and liked it! It's nice to have variations in case other readers are anti-cilanto or anti-sugar too. I like your balsamic in there...