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
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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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5 Responses to “Ham, Spinach, & Goat Cheese Quiche”

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    1
    Erica @ In and Around Town — February 13, 2013 at 10:31 am

    I am also a big fan of quiche but never think to make it because the crust is usually a few too many calories for lunch. Love this recipe – definitely will have to attempt this at home!

    • beantownbaker — February 13th, 2013 @ 11:51 am

      The crust def isn’t worth the calories or the effort in my book.

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    ErinsFoodFiles — February 14, 2013 at 12:08 pm

    We love quiche, and eat it quite often! I think it’s a great “clean out the fridge” meal that is suitable for breakfast, lunch, or dinner! I will say though, I usually make mine with a crust, but NEVER a homemade crust. I just don’t have time, nor skill, for that. I love using whole wheat crusts, or the deep-dish crusts. I’m a carboholic, so the crust is a must! (if I don’t have a crust, I just make frittata.)

    • beantownbaker — February 14th, 2013 @ 2:28 pm

      Crust is a must! Love it.

      I guess there’s really no difference between a frittata and a crust-less quiche… just how they’re cooked? I agree though – they’re great for cleaning out the fridge.

      We don’t eat many carbs in our house. I don’t want to go as far as saying gluten intolerant, but I’ve never been able to digest starches that well…

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    Shannon — February 15, 2013 at 3:31 pm

    goat cheese, yes please! i’m with you on not needing a crust with quiche 🙂

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