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. 
Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.
Your pics are great. Wish I’d thought of the salt.:-)
Hi Jen,
I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!
Oh, and feel free to tell any of your friends about it :).
Sophie
Flour Arrangements
Wow, these look really good and refreshing! NIICE!
Your idea of stuffing them into tomatoes is great! And great tip on using salt!
I love how you presented the dip. Nice work!
What a wonderful idea to stuff tomatoes! These look great!
These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
excellent use of a dip! Love the salt idea.
THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.