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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!
wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out
What a great idea – it’s such a beautiful color!
Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?
How fun – I love beets and the fuchsia is such a conversation piece!
This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂
Sues
I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!
That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…
This looks delicious! It reminded me of borscht…yum!