Colorful Cumin Quinoa Salad

Quinoa has become a new staple in our house since recently trying it for the first time. By the way, in case you were wondering, it’s pronounced keen-wa.

There have to be hundreds of quinoa salad recipes where it’s mixed with a variety of ingredients. So far, we haven’t been disappointed. This salad is very similar to the Bell Pepper and Black Bean Couscous Salad that Hubby loves so much. The spices are a bit different, and we both really enjoyed this salad, especially the sweetness from the mango!

One Year Ago: Spicy and Sweet Pretzel Party Mix
Two Years Ago: Overnight Cinnamon Rolls
Three Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

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Colorful Cumin Quinoa Salad

Yield: 4

Ingredients:

1/2 cup dry quinoa
1/2 ripe but firm mango, peeled, pitted, and diced
1/2 red bell pepper, diced
1 cup black beans, rinsed and drained
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
1 Tbsp freshly squeezed lime juice
1 Tbsp extra virgin olive oil
1 tsp cumin, or more to taste
Kosher salt, to taste

Directions:

Cook quinoa according to package directions. You should end up with roughly 1 cup of cooked quinoa.

In a medium bowl, combine the warm cooked quinoa, mango, red bell pepper, black beans, avocado if using, scallions, and cilantro.

In a small bowl, whisk together the lime juice, oil, cumin, and salt. Pour dressing over the salad and stir to combine. Adjust seasonings to taste.

Refrigerate salad for at least 4 hours before serving for best flavor. Serve cold or at room temperature.

Recipe adapted from Healthy Food for Living

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7 Responses to “Two Potato Chowder”

  1. #
    1
    Jen — February 17, 2010 at 3:11 pm

    Oh can’t wait to try this. Thanks for the recipe.

  2. #
    2
    oneordinaryday — February 17, 2010 at 11:51 pm

    I like the idea of adding sweet potatoes! It looks very comforting and hearty for a cold winter day.

    I’m passing a blog award onto you. Please check out my post. : )

    ~Michelle

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    3
    Joanne — February 18, 2010 at 12:50 am

    I love that this chowder has sweet potatoes in it! That alone ramps it up to a need-to-try-immediately status.

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    4
    Catherine — February 18, 2010 at 2:48 pm

    I made it last night! I didn’t have chicken stock, so I used beef stock – still good. The dash of cayenne is great and I loved that it has sweet potatoes! Brought the leftovers for lunch today 🙂 Yummy!

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    5
    nutmegnanny — February 19, 2010 at 1:56 pm

    I have never had potato soup with sweet potatoes. It looks awesome! The bacon and cheese on top is definitely a necessity 🙂

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    6
    Nancy — March 5, 2010 at 1:54 pm

    Great chowder. I loved the creaminess of it. I added chopped carrots to it, they were a nice addition. I served it vegetarian style, without the bacon on top, and it was still yummy.n

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    7
    Kel — March 7, 2010 at 1:14 am

    I made this for dinner tonight. The sweet potato is a great addition!

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